Serves: 5
Start to Finish: 25 minutes

1	tablespoon olive oil
1¼	pounds boneless pork chops
1	teaspoon salt, divided
½	teaspoon ground black pepper, divided
2	tablespoons unsalted butter
4	garlic clothes, minced
16	ounces sliced mushrooms
½	cup water
¼	teaspoon paprika

1.  Heat olive oil over medium heat in large skillet. Season pork chops on both sides with ½ teaspoon salt and ¼ teaspoon pepper. Sear pork chops in skillet for 3 to 4 minutes per side, until golden brown. Transfer pork chops to plate and set aside, keeping warm.
2.  Melt butter in skillet. Add garlic, remaining ½ teaspoon salt and ¼ teaspoon pepper and paprika. Cook 30 seconds. Add mushrooms and sauté 10 minutes, stirring often, until browned.
3.  Add water and stir. Return pork chops to pan. Bring to a boil, reduce heat to low and simmer five minutes.
4.  Serve hot over mashed potatoes or rice.

Per Serving:  250 cal., 16 g fat (6 g sat. fat), 62 mg chol., 822 mg sodium, 17 mg pot., 4 g carb., 1 g sugar, 1 g fiber, 26 g pro.