Herbed Pork with Sauteed Wild Mushrooms 2.0
Juicy herbed pork chops with sauteed wild mushrooms and herb reduction. A comforting, restaurant-quality meal made simple for any night of the week.
Cooking Light, July 2002
Okay so I’m revisiting this… Cause I made it again this week. It just keeps getting better and better each time I make it. I did the chicken broth but did increase the amount and the cornstarch to make the sauce thick. Also, I didn’t overpower the pork with the steak seasoning. I used a TON of mushrooms and let it simmer for a while before putting the pork back in. It’s starting to grow on me…
So, I thought I knew the directions when I started this, but didn’t. I cooked the pork first, then the shrooms, then added everything to the pan. I don’t think it makes THAT much difference. It doesn’t make a lot of “sauce.” I doubled the broth (which I think next time I’ll use beef) and doubled the cornstarch. It wasn’t thick.
I used Penzeys Chicago Steak Seasoning and their French Thyme for the spices. That made the sauce and chops really good. Could have used some black pepper and a dash of salt, which I didn’t add. I always forget to add those things. It would be REALLY tasty with some porcinis in there, but *pout* we don’t have any round these parts. We served it with wide egg noodles.
It was quick to make and rather tasty, so I’m sure we’ll make it again sometime.
Yeah, I’m a blogger slacker! This was okay. The picture looks better than I thought it was going to taste. I used Penzeys Chicago Steak Seasoning but I think it was a little overpowering. I didn’t get to taste the mushrooms all that much. The sauce was just that…sauce. I thought the mushrooms would add more flavor to it, but they didn’t really. I don’t know if I’d make this again. Measuring cups and spoons
Tools to make this recipe
- Knife
- Cutting board
- Measuring cups and spoons
- Large nonstick skillet
- Wooden spoon
Herbed Pork with Sauteed Wild Mushrooms
Upgrade your weeknight dinner with this mouth-watering combo: herbed pork and sautéed wild mushrooms. Quick, easy, and oh-so-delicious
Ingredients
- 1 teaspoon vegetable oil
- Cooking spray
- 3 cups sliced shiitake mushroom caps
- 1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
- 1 teaspoon dried thyme
- 1 pound boneless center-cut loin pork chops (4 about 3/4 inch thick)
- 1 cup fat-free, less-sodium chicken broth
- 2 teaspoons cornstarch
Instructions
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.
- Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 335Total Fat 15gSaturated Fat 4gUnsaturated Fat 11gCholesterol 95mgSodium 635mgCarbohydrates 17gFiber 5gSugar 5gProtein 34g
