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Pork Chops with Creamy Mushroom Sauce

May/June 2012

Your rating: None Average: 4.2 (33 votes)

These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs.


Pork Chops with Creamy Mushroom Sauce Recipe

Makes: 4 servings, 1 pork chop & about 1/3 cup sauce each

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Total Time:

Ingredients

  • 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/3 cup minced shallots
  • 8 ounces sliced mixed mushrooms, such as cremini, shiitake & oyster
  • 1/2 cup dry white wine
  • 1/3 cup half-and-half
  • 1/2 cup chopped fresh herbs, such as chives, tarragon and/or parsley

Preparation

  1. Sprinkle pork chops with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
  2. Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.

Nutrition

Per serving: 359 calories; 22 g fat (6 g sat, 12 g mono); 75 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 29 g protein; 1 g fiber; 363 mg sodium; 643 mg potassium.

Nutrition Bonus: Potassium (19% daily value), Zinc (18% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 4 lean meat, 2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Main dish, meat
Servings
4
Ethnic/Regional
American
Main Ingredient
Pork
Health & Diet Considerations
Low carbohydrate
Low sodium
High potassium
Gluten free
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
May/June 2012

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