Pork Chops with Mushrooms

30 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 20 min
390 calories/serving

Ingredients

8 button (white) mushrooms, thinly sliced 110 g
1 shallots, finely chopped 40 g
2 pork chops with bones, about 2 cm thick 360 g
2 tbsp olive oil 30 mL
1 1/2 tbsp Parsley and Garlic Base 23 mL
aluminum foil
1/2 tbsp butter, unsalted 7 g
1/4 cup chicken broth 65 mL
2 tsp Dijon mustard 10 g
1 1/2 tbsp whipping cream 35% 23 mL
1 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the individual serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the mushrooms: slice them thinly lengthwise. Finely chop the shallots. Pat the pork chops dry.
  2. Heat half of the oil in a skillet over moderately high heat until hot but not smoking, then sauté the mushrooms, stirring occasionally, until the released liquid is evaporated, about 3 min. Add the Parsley and Garlic Base, then cook an additional 2 min, with stirring. Season with salt and pepper. Remove the skillet from the heat and keep warm in the oven.
  3. Heat the remaining oil in another skillet over moderately high heat. When the oil is hot, add the chops and brown 2 min on each side. Transfer the pork chops to a plate, then set them aside in the oven, loosely covered with foil.
  4. Meanwhile, add the butter to the pork skillet, then cook the shallots over moderately high heat, with stirring, until softened, 3-4 min. Add the broth and boil 2 min, scraping up any brown bits. Add the mustard and cream, return the mixture to a boil, then add the lemon juice. Return the pork chops to the skillet. Simmer, uncovered, until the sauce is slightly thickened and the meat is cooked, 3-4 min. Transfer the mushrooms to the pork skillet, then season with salt and pepper to taste.
  5. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

390

Fat

28 g

44 %

Saturated 8.7 g
+ Trans 0.1 g

44 %

Cholesterol

90 mg

Sodium

220 mg

9 %

Carbohydrate

6 g

2 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

5 g

Protein

28 g

Vitamin A

12 %

Vitamin C

12 %

Calcium

5 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Copper, Pantothenic Acid, Vitamin E
Source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Vitamin A, Vitamin C, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 3
Fats 5 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

30 Reviews (28 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées | Diabetes-friendly | Valentine's Day

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Absolutely amazing. Loved the flavours. I didn't have any whipping cream, substituted sour cream.

Useful 0
january 31, 2014 | I would make this recipe again

This turned out nice an moist. A bit fiddley with the two pans...just made it all in one.

Useful 0

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