2/3 cup fat-free sour cream
1/2 cup water
2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. dried rubbed sage
1/4 tsp. black pepper
4 (6-ounce) bone-in center-cut pork chops, trimmed
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. olive oil
1/2 cup chopped onion
1 (8-ounce) package presliced mushrooms
1/2 cup whiskey

Preheat oven to 300 degrees. Combine the first 6 ingredients in a small bowl. Sprinkle pork with 1/4 tsp. salt and 1/8 tsp. pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; saut� 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; saut� for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork. Wrap handle of skillet with foil. Cover and bake at 300 degrees for 1 hour. Serve immediately.

Yield: 4 servings
Serving size: 1 pork chop and about 1/3 cup sauce

Calories: 310
Fat: 9.6g
Fiber: 1.3g