Herbed Pork with Sauteed Wild Mushrooms 2.0
Herb up your dinner game with succulent herbed pork with sautéed wild mushrooms.
Herbed Pork with Sauteed Wild Mushrooms
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
Knife Cutting board
Large nonstick skillet
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 277Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 97mgSodium 479mgCarbohydrates 6gFiber 2gSugar 2gProtein 31g
