A flavorful and healthy pork chop recipe!

Mushroom History: Egyptian Pharaohs revered mushrooms as a delicacy while the Greeks swore that mushrooms were the source of strength and stamina for warriors in battle. The Romans viewed mushrooms as a gift from God and would serve and eat them only on special occasions while the Chinese knew all along that mushrooms were as a health food.

Mushroom Lore: In certain places, the emergence of a ring of mushrooms in a field or on a lawn can be a cause for either joy or terror. In Great Britain, these mushroom circles are called faerie rings; the place where the “Fae” gather to frolic and dance after a rainstorm. Nevertheless, akin to several other locations connected with faeries, human beings  who risk entering such a ring may very well find themselves asleep for one hundred years, or spirited away to the land of the wee folk, to be seen never again.

Legend tells us that in Holland, mushroom rings are formed when the Devil sets his milk churn down. After he picks it up, a large circle remains in the grass. In Austria, France and a few other countries, such rings are linked to wizardry and black magic and are to be avoided at all costs.
 
Ingredients:
6 boneless pork loin chops (4 oz a piece)
2 tsp canola oil
½ cup chopped onion
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 can of low-sodium, 98 per cent fat-free cream of mushroom soup + ¼ cup water
½ tsp reduced-sodium soy sauce
¼ tsp dried sage
1/8 tsp pepper
½ cup fat-free sour cream

Directions:
Trim visible fat from pork chops. Heat one teaspoon of canola oil in a non-stick skillet over mid-high flame until hot. Add pork chops; cook for four minutes on each side. Remove pork chops; set aside.
In same skillet, heat the remaining teaspoon of oil over medium flame. Add onion and mushrooms; cook for 3 minutes, stirring frequently.
Add the soup, sage, pepper, water, and soy sauce stir together until mixed well. Bring to a boil. Arrange pork chops in skillet and ladle sauce over pork. Reduce heat, cover and simmer for 13 minutes, occasionally stirring and flipping pork chops until pink is no longer visible.
Stir in sour cream until smooth. Continue to cook, stirring constantly until hot. Serve pork chops smothered in mushroom mixture.