Rating: 4.5 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Source: EatingWell Magazine, May/June 2012


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

1 pork chop & about 1/3 cup sauce
357 calories; protein 28.9g; carbohydrates 6.2g; dietary fiber 0.9g; sugars 2.8g; fat 21.5g; saturated fat 5.8g; cholesterol 73.9mg; vitamin a iu 492.2IU; vitamin c 5.9mg; folate 21.4mcg; calcium 63.4mg; iron 1.4mg; magnesium 41mg; potassium 638.7mg; sodium 362.4mg; thiamin 0.6mg.

1 vegetable, 4 lean meat, 2 fat