Poached Pork Chops-6 pts

I love a good pork chop, but I have always have had a problem with cooking it all the way through without overcooking (burning) the outer layer. My mom solved this problem (after many years of eating them a little burnt) by baking them. I do like them baked, but not as much as grilled on the stove top. The problem was solved by a recipe in one of my Weight Watcher cookbooks, although I am seasoning completely different. The answer is poaching. Never thought about poaching a pork chop.

Poached Pork Chops

6 points per serving

• 5 oz pork chops, bone cut off and any viable fat,- one for each serving
• pinch of salt for each chop side
• sprinkle of pepper
• season all (we have this organic seasonal from Costco- Kirtland brand, it is wonderful on pork chops)-sprinkle it over each side
• half an onion chopped, leave in large slices
• 1 cup of chopped mushrooms (or whatever you'll want to eat)
• 1/2 cup of water*water should just cover the bottom of your pan, depending on the size of your pan this amount of water may be more, may be less

directions: spray skillet with cooking spray or spray butter, start cooking the onions and mushrooms. Just as the onions are starting to go clear put in the seasoned chops. Scoop up onion/mushroom mixture and put on top of pork chops. Let the first side brown, then flip, replace onion/mushrooms, let brown. Once both sides are browned to liking, pour in the 1/2 cup of water*. Try to have as many of the onions and mushrooms on top of the pork chops. Poach until all the water cooks off, again important not to put in too much water. If the outside of your pork chop is not browned to liking, finish it before removing it from heat. Serve with the onions and mushrooms on the side.

This method can be done without onions and mushrooms, and with a variety of seasonings. The biggest thing is the concept of stove top grilling and poaching it for the perfect juicy and browned pork chop.