MAIN DISH

BONELESS PORK CHOPS WITH MUSHROOMS AND ZUCCHINI

Because of the mushrooms in this dish, I immediately think of the earthiness of Pinot Noir. The bright floral-spice aromas and rich supple flavors of Toasted Head Barrel Reserve Sonoma Coast Pinot Noir 2005 (around $15.99) go well with this dish.

• 2 tablespoons olive oil

• 4 5-ounce boneless center-cut pork loin cutlets

• Salt and freshly ground pepper

• 1 medium onion, sliced

• 2 medium zucchini, diced

• 8 ounces white mushrooms, sliced

• 1 garlic clove, minced

• 2 teaspoons finely grated lemon rind

• 1 cup chicken broth

• 1 tablespoon unsalted butter

• Salt and freshly ground pepper to taste

Heat oil in a 12-inch skillet over medium heat. Season pork cutlets with salt and pepper and place in skillet. Leave untouched for 4 to 5 minutes, until one side browns quite well, then turn with tongs. Cook for another 4 to 5 minutes until well browned. Transfer pork to a plate and tent with aluminum foil. Add onion, zucchini and mushrooms to pan and sauté until tender, about 5 minutes. Add garlic and lemon zest. Raise the heat to medium high and add chicken broth. Scrape up any browned bits on the skillet's bottom, bring to a simmer, and reduce the liquid by half. This should take about 5 minutes. Whisk in butter. Reduce heat to medium, return pork and accumulated juices to pan, and cook until an instant read thermometer inserted into the side of one of the cutlets registers 160 degrees. Season sauce with salt and pepper before serving. Makes 4 servings.

Per serving: 287 calories (51 percent from fat), 16.4 g fat (4.9 g saturated, 8.6 g monounsaturated), 70.2 mg cholesterol, 27.2 g protein, 8.2 g carbohydrates, 2.1 g fiber, 260.3 mg sodium.

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