Miami Herald

Smothered Pork Chops with Mustard Shallot Sauce

4 ounces orecchiett­e pasta, about 1

Salt and freshly ground black pepper

1 pound bone-in, thin-cut center loin pork chops 3 teaspoons canola oil, divided use

1 cup sliced shallots

2 cups thin sliced red cabbage

1⁄4 pound sliced baby bello mushrooms

1⁄2 cup no-salt-added chicken broth

2 tablespoon­s Dijon mustard

2 tablespoon­s heavy cream

1 tablespoon water

1 teaspoon corn starch.

1⁄4-cups

Place a large saucepan 3⁄4 filled with water on to boil. When the water boils, add the pasta and cook 9 to 10 minutes. Pasta should be cooked but still a little firm. Drain and add salt and pepper to taste. Divide between 2 dinner plates. Meanwhile while pasta cooks, heat 1 teaspoon oil in a large skillet over medium-high heat. Add the pork chops and cook for 3 minutes. Turn chops over and cook for 3 more minutes. A meat thermomete­r should read 145 degrees. Divide in half and place on the two dinner plates with the pasta. Sprinkle with salt and pepper to taste. Add the remaining 2 teaspoons oil to the skillet. Add the shallots and red cabbage. Saute 2 to 3 minutes or until the shallots turn clear. Add the mushrooms and continue to cook for 2 minutes. Add the chicken broth and mustard. Stir until sauce is smooth. Add the cream and salt and pepper to taste. Mix the water and corn starch together and add to the skillet. Stir into the sauce until sauce starts to thicken. Spoon the sauce and vegetables over the pork and orecchiett­e.

Yield: 2 servings.

Per serving: 610 calories (28 percent from fat), 19.1 g fat (5.5 g saturated, 7.7 g monounsatu­rated), 113 mg cholestero­l, 53.5 g protein, 59.0 g carbohydra­tes, 4.5 g fiber, 358 mg sodium.