Turn your table into a fine dining experience, and still be able to enjoy your guests. Serve with green bean amandine, buttered new potatoes, and hot French bread.

Loin Chops Champignon

4 pork loin chops, 1 1/4-inch thick
1 large egg yolk, beaten
2 tablespoons dry white wine
1 tablespoon soy sauce
1/2 cup finely chopped fresh mushrooms
2 tablespoons finely chopped green onion
1 tablespoon parsley, snipped
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
8 to 12 large mushroom caps

1. In bowl stir together egg yolk, wine and soy sauce. Add chopped mushrooms, green onion, parsley, thyme and pepper; mix well.
2. Broil chops 5 inches from heat for 12 minutes. Turn chops over and broil 4 minutes more. Spoon 2 to 3 tablespoons mushroom mixture evenly on each chop. If desired, spoon a small amount of mixture into each mushroom cap and place them alongside the chops.
3. Broil 3 to 5 minutes more or until chops are done (slightly pink in center and 155°F to 160°F / 65°C to 70°C internal temperature). Serve mushroom caps with chops.

Makes 4 servings.

Nutrition Facts: Calories 243 calories Protein 37 grams Fat 9 grams Sodium 353 milligrams Cholesterol 141 milligrams

Recipe provided courtesy of Pork, Be Inspired®.