1/2 oz. dried Mushrooms
1/2 C. Warm Water
Nonstick Cooking Spray
3/4 lb. boneless lean Pork Butt, cut into 1″ cubes
2 T. Flour
1 small yellow Onion, chopped
2 cloves Garlic, minced
3 T. Marsala, Port or other Sweet Red Wine
1/2 C. low-sodium CHicken Broth
1 Bay Leaf
1/2 tsp. dried Rosemary
1/4 tsp. Black Pepper
1 C. cooked and drained Chick Peas
1/2 lb. fresh Mushrooms, quartered
1 T. Lemon Juice

In a small bowl, soak the dired mushrooms in the warm water about 1/2 hour. Remove from the soaking liquid, reserving both mushrooms and liquid. If the dried mushrooms were gritty, strain the liquid through a coffee filter or layered cheesecloth before setting aside. Coat a heavy 10 inch skillet with cooking spray. Coat the pork cubes with the flour, shaking off any excess, then brown on all sides over moderate heat, about 10 minutes. Transfer the pork to a bowl and reserve. In the same skillet cook the onion and garlic over moderate heat until soft, about five minutes. Return the pork to the skillet and add the marsala, broth, bay leaf, rosemary and pepper, soaked mushrooms, and about 1/4 cup of the reserved mushroom liquid. Cover and simmer for 20 mintues. Add the chick peas and simmer 35 minutes longer. Just before the end of the 35 minute cooking period, coat a heavy 7″ skillet with cooking spray and cook the mushrooms until browned lightly, about 2 minutes. Add the mushrooms to the pork and cook 10 minutes longer. Stir in the lemon juice and serve.

Yield: 4 Servings

Calories: 270
Fat: 10g
FIber: 4g