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Braised Pork Chops with Tomatoes & Portobello Mushrooms
Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- frying pan
- pan
📝 Preparation Steps
1
Heat a large stainless steel frying pan over medium high heat and add the oil.
2
Season your pork chops with salt and pepper and brown the chops about ⏱️ 3-5 minutes per side depending on how thick they are. (Mine were about 1 1/2"-2" thick and took about ⏱️ 10 minutes to brown them.)
3
Next, add the fire roasted diced tomatoes (including the liquid) and quartered baby Portobello mushrooms. Stir for about ⏱️ 2-3 minutes until the mushrooms start to soften; then add the half and half.
Baby Portobello Mushrooms, quartered8 ounces
4
Next, cover the pan with a lid, reduce heat to low and allow the pork chops to cook through; which can be anywhere from ⏱️ 5 minutes to ⏱️ 20 minutes depending on the thickness and your preferred level of doneness.
Nutrition Facts
calories
215 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
455 mg
protein Content
26 g
cholesterol Content
63 mg
carbohydrate Content
7 g
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