Pork Chops with Mushrooms and Shallots
These Pork Chops with Mushrooms and Shallots are juicy and flavorful, made with a creamy Dijon sauce perfect for weeknight dinner!
Pork Chops with Mushrooms and Shallots
This easy pork chop recipe was adapted from this Pork Chops with Dijon Herb Sauce. The addition of mushrooms and shallots will make you fall in love! This has become my go-to recipe, the pork chops always come out perfectly cooked, and the flavors will make you want to make this again and again! If you like breaded pork chops, you make also like these Oven Fried Pork Chops.
These delicious pork chops are one of my favorites to make for dinner! We have these, plus a few other pork chop recipes on constant rotation in my home. On nights we are craving Latin cuisine, we often make are these Breaded Pork Cutlets with Lime, which are basically thin cut, boneless pork chops. For a low-carb twist, these Quick Garlic Lime Marinated Pork Chops are also always a hit.
Variations
- Fresh thyme would make a great substitution for parsley.
- Wilt some greens like spinach or chard at the end.
More Pork Chop Recipes You Will Love
- Quick Garlic Lime Marinated Pork Chops
- Breaded Pork Cutlets with Lime
- Pork Chops and Apple Sauce
- Stuffed Pork Chops
- Crock Pot Sazon Pork Chops
Pork Chops with Mushrooms and Shallots
Ingredients
- 1 tsp butter or ghee
- 4 pork loin chops, bone-in, trimmed or 1 lb (boneless)
- 1/2 tsp kosher salt
- fresh black pepper
- 1/4 cup chopped shallots
- 1 cup low sodium chicken stock
- 10 oz sliced baby bella mushrooms
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
Instructions
- In a large frying pan heat the butter over moderately low heat.
- Season pork with salt and pepper.
- Raise heat to medium and add the chops to the pan and sauté for 7 minutes.
- Turn and cook until chops are browned and done to medium, about 7-8 minutes longer or until the pork reads 160F in the center.
- Remove the chops and put in a warm spot.
- Add shallots to the pan and cook, stirring, until soft, about 3 minutes.
- Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done.
- Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.
Do you think I could do this in an instant pot? We are waiting for a new stove, current one is broken!
This was Delicious!!
I’m thinking the calories might be incorrect on these? Looks delicious though!
DELICIOUS!! We made this tonight and it was perfect. I used honey Dijon mustard and chicken bouillon and water instead of chicken broth bc that’s what I had on hand. We had a long day and wanted takeout but had this on the meal plan and the pork chops thawed out. Super easy, quick and tasty!
Pork Chop tip: turn every minute and it won’t curl, ensuring a more even cooking. Not a criticism, just a tip I recently learned!
Easy and quick meal with great flavor! Will definitely be making this again.
Did the recipe from One and done that has a spinach and shallot bed for the pork and mushrooms and also some melted cheese on top. I had laughing cow garlic herb and melted it and had that on top as I didn’t have the other type of cheese called for but it worked well. This recipe is nearly the same except it omits cheese and bed of spinach and shallots. We love this recipe–I had boneless and seasoned with an herb mix I get from an Herb shop called (“Roastmary” had rosemary spices salt in it)–and I pounded them just a bit too–I think it helps make them more tender. Mine only took about 2.5 minutes per side to reach 145. A favorite recipe Excellent with or with out cheese!
Great sauce. The mushrooms complement the pork chops quite nicely, and shallots always provide great flavor.
So I’m curious, what if in an instant pot I quickly browned or crusted the chops (not cooking completely) followed the rest of the directions, but at the end did the slow cook/ instant pot thing…? I’d likely need to add more liquid- I’d use beer or broth…what do you think? Could this work??
Being a Louisiana girl most recipes disappoint, we are tough when it comes to flavor! Husband has been told to cut back on starches, can you imagine? Born and raised in Louisiana?? This was so good, he even said he would eat this again, you don’t know what a compliment that was! Thank you Gina for making it easy to find low carb recipes that please us picky eaters!
So happy to help! 🙂
I am planning to make this recipe tomorrow night. I wonder if it has been tried grilling the pork chops and then adding them to the sauce at the end. We love grilled pork chops! Any comment please?
Can i substitute ground mustard for the dijon?
This was delicious! I decided to saute’ the mushrooms first to get them nice and crispy. Instead of parsley I used small amounts of thyme and tarragon.
I added chopped spinach to the mushrooms as well as fresh garlic. 1 tsp of spanish paprika to give it more flavor. Wonderful recipe.
Can you use turkey chops instead?
Very easy and good! My husband loved it!
Delicious recipe! We loved it. Reminds me of Steak Diane 😉
This was delicious and very easy to throw together. The house smelled so good too! I also subbed out a little broth for some white wine – for a bit more wine flavour. Served with broccoli and wild rice blend …. but will promptly search for the Spinach Pie referenced in another comment! Thank you for another easy and tasty meal…. it’s moving to my favourites folder.
These were great! My GF, who does not like mushrooms, ate all of the mushrooms on her plate! I also loved the quick preparation- perfect for a weeknight!
Follow this recipe exactly the way it was written except I substitute turkey cutlets for the pork since we do not eat pork it was delicious
I want to make this but my husband hates mustard. Can you think of a good substitute?
I think you can only taste the mustard if you know its in there. It is so good!!
This recipe was so good. My husband was so thrilled that I finally cooked pork chops that weren’t dry!!! Thank you Gina!
Excellent! I added some thyme which was great. Served with a little brown rice and a glass of Pinot Grigio. I will definitely make this again.
Made this tonight and the family oohed, aaahed and said it was restaurant quality. I made a couple of tiny tweaks – added 1tsp smoked paprika and thickened the sauce slightly by whisking in 1 tsp of corn starch at the end. Served with rice pilaf and sautéed zucchini.
These were very good! They aren’t quite as creamy as the photo shows, but had excellent flavor. I will make again for sure. Served with roasted sweet potatoes and green beans. Yum! Would also be great with mashed potatoes or rice.
HI, Just wondering why the points on blue would be higher than on the green plan?
Had 2 pork chops and a pack of portobello mushrooms needing to be used. Googled these ingredients and found this recipe. Chopped up all the ingredients, and hubby handled the cooking. What a winner winner, pork chop dinner! Tasted like a haute cuisine meal. Served it alongside mashed potatoes and steamed broccoli. Will be making this again!
Great! Glad you enjoyed it!
I was so impressed with myself after making this! It was delicious and came out perfectly. I would actually make this for dinner if I had company, it felt fancy. The sauce could be used over sautéed chicken too, I think. Loved it!
Made this for dinner tonight with Gina’s Crustless Spinach Pie & made baked sweet potatoes . It was absolutely delicious… followed the recipe exactly except used twice the amount of mushrooms… we just love mushrooms! The only other thing I did differently than written is to add the mushrooms immediately after the shallots which is actually pictured in Gina’s photo thread…. I also added the Dijon shortly after the mushrooms were cooked, and added the broth toward the end, just delicious. I will make this again. If you haven’t had the spinach pie you must try it… it is excellent as well. Thank you Gina. I am a loyal fan.
🙂
Thanks Sheri!
This is a great recipe. I had most of these ingredients in my kitchen. I didn’t have shallots so I chopped up onions, I added mayonnaise to a deli mustard to make it more of a dijon mustard, I added chopped spinach instead of parsley and it was wonderful. Next time I will follow the recipe perfectly to see the difference.
The main difference between regular mustard and Dijon mustard is wine. There is no mayonnaise in Dijon mustard but maybe you were thinking of dijonaise which is a blend of Dijon mustard and mayo. But still I think adding a little mayo would be a nice creamy addition. I might try that sometime.
Hi Gina. I’m on a really tight budget. So I follow your recipes and buy what’s on sale. Beautiful porkchop at Harris teeter for $1.50. originally $5.50. Wish I could afford the expensive cheese, yikes! Still can put your recipes together but have to cut corners. Thanks for your healthy recipes and anyone like me, don’t be put off by expensive items, just substitute with what you can afford ❤️
Made this last night. It was amazing! So easy and delicious!! Definitely will make this again! Thank you!!!
This was fabulous. I used boneless pork chops instead and finished them in the oven. Poured the juice from that into the sauce. The sauce was amazing. This is company and special occasion worthy! Thanks Gina!
Gina, I made this tonight and my husband said it was “restaurant quality”. That is a big compliment coming from him. He could eat out every night! Thanks for another absolutely delicious meal. I don’t even like mushrooms and I thought it was fantastic. I would like to try this sauce over a braised pork tenderloin.
Wow. Just wow. I don’t say that a lot, but this recipe was outstanding! I found the sauce a bit on the thin side so I will try the suggestion of sauteing the mushrooms before adding to the sauce, but otherwise I will make it as written. Many thanks for the great recipes and videos.
Has anyone tried this with chicken?
This recipe is absolutely delicious! I only wish i would have made some mashed cauliflower to soak up some of the delicious sauce. The only thing I did differently was use boneless pork chops ( cause that’s what i bought) and I added the mushrooms at the same time as the shallots. Will definitely make again and I think this sauce would be great with chicken breasts too!
Made with chicken because it reheats better and we live off leftovers. Also added spinach at the end. Amazing!
These are amazing!!! I didn’t have fresh parsley so I substituted it with dry parley…
I just made this recipe for dinner and it was very good!
I paired it with mashed cauliflower for myself and some pasta for the family. My husband loved it, even my picky 3 year old ate some of the pork chop!
I had a little bit of trouble tracking it with my WW app ( I couldn’t find proper pork chop in the recipe builder and the total was showing 4 points, but eventually I found it)
Thank you, SkinnyTaste for an easy, quick and delicious recipe! 🙂
Made this tonight with two large bone-in chops. I got inspired to use a few shakes of Herbes de Provence rather than parsley, and subbed cremini mushrooms as that’s what I had on hand. Really pleased wit the result; this will go in our regular rotation for sure!
Really great taste. Will make this again.
Hi, I love your recipes. I make something from your site every week! I have a couple of questions about this one.
1) How did you achieve the color? Mine turned out a medium-brown tone, almost like a beef gravy, but yours looks pale. I even tried tripling the amount of dijon from 1 tbsp to 3, but it barely changed the color tone.
2) My chops turned out under-cooked, even though I actually cooked the chops 10 minutes on each side instead of 7 on each side. The chops were not even very thick. They were on the thin side. I have this problem with chicken sometimes as well. Could this be an electric stove top issue?
Thanks!
Every stove is different sounds like you needed more flame
get an instant read meat thermometer and you will never have this problem again. I finally did and it is life changing in your cooking. no more guesswork. then you can google the proper temperature for what you are cooking.
LOVE this meal! Has become a go to in our dinner rotation.
These pork chops were really delicious and the whole family loved them. I may try them boneless next time.
Since you post the WW points, is there a way on the app to find your recipes or post the meal/points without plugging it all in? I searched your recipes but they don’t come up, maybe there’s another way? Thank you! Ps I love your recipes so much!!
Yikes! This didn’t turn at all like the pictures! Runny and not creamy.
Mine was runny too. I think that some mushrooms can hold a lot of water and when you cook them the water goes into the sauce. I might try to cook the mushrooms first next time and reduce the water from the mushrooms before proceeding. To compensate I cooked it longer so some of the liquid would evaporate and I added 2 teaspoons of flour as a thickener.
I should add that it was delicious in spite of my missteps.
I used the entire cup of chicken stock to the deglaze the pan and then I had to wait for it to boil down. Should I have used less chicken stock?
This is comfort food at it’s finest, and skinniest! Go make this!!! Soooo, delicious.
Hi! I just started weight watchers and I am so excited to try your recipes and meal plans! When counting points can you tell me how to know which points to choose? I see yours are colorized. Maybe I missed something on at WW app? Thanks in advance for any info you can gi ve!
The new WW has 3 plans, each a different color. When you joined you should have done an assessment, and they assigned you a color. Mine is green…fewer free foods but more daily points.
Made this tonight! My picky eater husband loved it too!! He said this is fine dining quality food! Thank you Gina! Made many of your delicious recipes is this is one of my new favs!
Awesome! Glad you both enjoyed it!
This recipe was fantastic and super quick to put together. The mushroom sauce was so good that I plan to make it as a “gravy“ for our Christmas meal.
Is this intended to be 5 sp for blue plan and 6 sp for green?
Was thinking the same thing, how could it be more for blue than green?
This is a keeper! I cooked two porkchops that were one pound total with bones – but the cooking method/time resulted in perfect 160 degrees chops. I always have troubles with pork chops so I’m stoked to find some instructions that work! I spaced on the shallots and chicken broth at the store, so I sub’d thinly sliced white carrot, celery, and cooked the mushrooms with them before deglazing. I used 1/4 c broth (what I had) and 3/4 c white wine. I think I used a bit more butter than was called for – but we were impressed. I served it with mashed potatoes with horseradish and purple kale sautéed with garlic and white wine. Eating leftovers now and it’s amazing.
I made these for 2 of us and although good, the cooking times are too long. I actually undercooked and the chops were overdone and a little dry and tough. I had bone-in really nice chops too. I halved the recipe but made the full sauce but only 6 ounces of mushrooms. Also, I forgot to buy shallots so subbed yellow onion with some garlic powder. I found this consistent substitution on several websites. Very quick and easy recipe. Also, thicker chops work better for not overcooking.
Yes sounds like your chops were thinner.
I made this for my husband and I last night. It was so easy and so delicious. I made the 4 pork chops intending for us each to have one another day. My husband loved it so much he ate both of his and asked if he could have the last one. He ate 3 pork chops, yes he did! When he was finished he couldn’t stop saying how wonderful this dinner was! So thank you for this quick and scrumptious recipe. It is definitely a keeper and will be added to our favorites list!
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Do you think you could substitute sugar free honey mustard for the dijon mustard? I want to make it tonight but don’t have dijon in the house.
I haven’t tried, let me know if you do!
Made this tonight – thank you for the recipe! Paired it with Dijon Smashed Potatoes. We went with thick boneless pork chops which took a little longer to cook, but still wonderful nonetheless.
Well your recipes never ever disappoint. We had this for dinner. I added a few Brussels sprouts cut up
amazing. This sure could be made for company. I didn’t have ghee so I added a couple extra for more butter. I will make some ghee after the holidays.
Thanks GINA I been a fan for years but don’t alway comment.
This is a great recipe. I have used this for pork, chicken, and steak. Same concept for each, but for steak substitute beef broth or consommé. I like to sauté the mushrooms before adding the stock, but that’s just my preference. Thank you for the recipe!
Really enjoyed this dish! I cooked the mushrooms first, ad had been suggested. No Dijon mustard, exactly, I used a white wine infused Dijon (from a winery – not sure what else do with it). I’ll definitely do this again!
Hi
Do you have the sodium info, I’d like to make this but the sodium level is missing and my husband is following a strict sodium reduced diet.
Thanks so much, if you can provide this information
another great recipe from ST! such a delicious sauce! but, technique is a little off. cook the mushrooms first in a little olive and/or a pat of butter, then set aside and proceed with the recipe. add the cooked mushrooms back as stated in step 7 of the recipe. this way you will have nice, browned mushrooms instead of boiled ones. enjoy!
We’ve made this twice and it is so good! My hubby tends to overcook pork, but I still couldn’t stop eating it.
Was a hit with my entire family. They chant wait for it again!
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I made this tonight with chanterelle mushroom we foraged from the woods. I did add a bit of flour and a touch more butter. Was awsome. My husband didn’t even miss the cream
Made this tonight. I had 5 chops to use, so I just added a little extra onion to the sauce, and did use 1 TBS cornstarch to thicken the sauce so it wouldn’t go all over the plate. We had this with microwave steamed veggies. Really like the idea of sauteeing porkchops in the butter. Really upped the flavor!
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One of my favorite Gina recipes!!!
Hi. Made these last night and they were great. Do you have the current weight watchers info to add? I noticed some of your recipes do, but this one doesn’t have saturated fat, sugars etc
Thanks in advance
I use recipe builder for the most accurate way to get smart points!
What are the weight for the pork chops with bone in?
Not sure
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Wonderful, however Lora had it right, cook the mushrooms alone to get out the liquid before adding them to the Chicken stock.
SOOOO GOOD! Easily one of the best things I have ever tasted.
I made this with chicken instead! Delicious as always.
Made this for dinner tonight and it was a hit. The only thing I changed was that I used 3/4 cup of chicken broth and 1/4 cup of dry white wine. I'm sure it would be good as written, but I like how a little wine elevates a dish. 🙂
Thanks for the great recipe! It's another great one.
Love this dish. We are trying to limit our sodium. I used salt free butter and I use Mrs. Dash oringinal to make a sodium free vegetable broth.
Made this tonight, my husband loved it. Me- I guess I'm not a huge dijon sauce fan. It was too mustardy for my liking – I'd probably just use white wine next time instead. The sauce was a little too thin for me, so I added some cornstarch which thickened it up nicely. Also, my porkchops ended up being way overcooked. They were pretty thick, on the bone, but the 14 minutes was way too long. Probably would've been done closer to 8 minutes or so. I'll just keep these things in mind next time.
I made this last night with the oven roasted cauliflower as well. It was DELICIOUS and took less than 30 minutes to prep and cook. Perfect for a working mom!
I'm not a huge fan of pork chops, but this was outstanding. I used boneless pork chops, (seared for two minutes on each side, and then cooked for 4-5 minutes per side). Served with roasted red potatoes and roasted brussels sprouts. Adding this to my pork chop repertoire!
I made this last night and it was AMAZING! Who would have thought to add dijon mustard to chicken stock for this sophisticated sauce?? NOT ME! That is why i love Gina's recipes. You get wonderful flavors without having to go to specialty grocery stores to find special ingredients. I am so happy that i came upon this website!
I have made with turkey cutlets – dredge in flour and saute in the butter or olive oil, then make the sauce. Served it to a group of my friends who all thought it was really yummy!
I am making this again for supper tonight, this time with corn & rice; this recipe is always a winner in our house 🙂
I made these last night! They were fabulous! I only had two pork chops but used the cup of broth and a lot of mushrooms. When I added the mushrooms, I threw in some fresh green beans as well. What an excellent meal!!! Loved it! Thanks for all of the good recipes, Gina!
Hi Gina,
Love your recipes! I was wondering if the calories listed include the mushroom sauce. I'm guessing you just try to divide the sauce and mushrooms evenly over the pork chops, but I wanted to be sure.
Thanks!
This was amazing I made it tonight. But instead of one cup of chicken broth I used 1/2 cup of sherry 1/2 cup chicken broth.
This is absolutely EXCELLENT! Thank you!
I made these the other night and it was HIT with my husband and 2 year old!! I love, love, love this dish! Thank you for sharing! (And I'm so excited my 2 yr old loved it as well!!)
awesome!
I made this last night and my husband and I loved it! Do you mind if I share a couple prep changes I made? I love mushrooms and shallots with a little color on them, so I altered the sequence of cooking:
In a large frying pan heat about ½ Tbsp oil over low heat. Add shallots and sauté until wilted and golden, 10-15 minutes. Remove from pan into a bowl. Add a little more oil and turn heat to high. Add mushrooms and cook until browned and their liquid evaporates, several minutes. Add the mushrooms to the bowl with the shallots and sprinkle with 1 Tbsp flour; stir to mix well.
Season pork with salt and pepper. Turn heat to medium-high and add the chops to the pan and sauté for about 2-3 minutes per side. Remove the chops and put in a warm oven.
Turn heat to high. Add the stock to deglaze the pan, scraping up brown bits; stir in the mustard and 1 Tbsp parsley or thyme. Add mushrooms mixture, season with fresh pepper and boil about 3 minutes. Put the chops on a platter and pour the mushroom sauce over the meat.
So glad I ran across your site – great work!
This was very good and very easy, but my sauce was very loose. I didn't want to add cornstarch or flour because of the calories, but it was delicious.
I made this tonight for dinner! I added some chopped garlic when cooking the pork chops and used honey dijon mustard. The honey in the mustard gave the dish a hint of sweetness. I served it with mushroom risotto and steamed brussel sprouts, it was amazing! Great recipe!
Absolutely LOVE this dish..I've made 3 recipes in a row and we love them all but, this one so far is our favorite!
Oh my gosh! This was SOOO good! I didn't have dijon mustard so I used course ground mustard. I also didn't have shallots so I used onions. This was a HUGE hit with my family. We added white button mushrooms as well. I had too much chicken stock in the pan so I thickened it up with a little cornstarch. I served the pork chops with risotto (made with ff low sodium chicken stock) and green beans. It was a huge hit! I'm having the leftovers for lunch and can't wait!!! I will def be making this one again! We love your site! So many of your recipes show up on our table on a regular basis!!! This is by far my fave recipe site!!!!
What a great dish! I made this and added spinach to the dish and served it with polenta….YUM!!!!!! Thanks
Hi Gina – makine these tonight – what size (ozs) should the pork chops be.. mine are on the bone? Love your recipes !! Liz
I made this on the fly (forgot the printed recipe at work)… Worked great. I used boneless chops and white mushrooms and chopped white onion (what I had on hand). Instead of dijon mustard, I used stone-ground mustard with chicken broth (not stock). Was wonderful and both men that I was feeding at the dinner table wanted seconds : ) Thanks, Gina!
I was looking for something for the crockpot. We have catechism on Wednesdays and I'm NOT a crockpot gal, but I need to be on these days! I am using this recipe for the crockpot: I used garlic and onion instead of shallots, sauteed, seared pork chops, and added marsala wine and a touch of cream to the broth. Can't wait to see how it turns out! It smells delish already! (I'm not concerned about it being low fat; my concern is keeping it grain- and processed food-free, so this works well for us!)
We made this last night for dinner. DELICIOUS! You would never guess it was "skinny".
I made these for supper with a hashbrown patty & steamed broccoli. really tender, moist, delicious!!!!
This was so delicious and easy. I am a beginner cook and even I could do this one! I cooked it for my husband and his friend and it was a huge hit! Tastes likes it's much more effort than it is. Thank you!!
Tried this recipe Last night!! Was Fantastic. I am happy to report my boyfriend who adds ketchup to every meat I cook did not add it on this recipe! Thanks for Sharing. It was delish
Hi Gina – This looks FANTASTIC, and pork chops are on mega sale at my grocery this week! Can't wait to try this! Also, I just want to say that I really appreciate that you continue to post the old Points Values of your recipes. I had better success on the old plan and continue to follow it, and your site is one of the only places I can go and know I can easily find a recipe that's old plan friendly. Thank you!!!!!
Skinnytaste Pork Chops with mushrooms and shallots. I made broccoli & yes, a hashbrown potato. This plate is about 10 points total. I give this recipe an A 🙂
I made these tonight and my chops ended up really chewy. What did I do wrong? Is there a way to do this in the crock pot?
Made these chops along with the cauliflower fritters. Both were fabulous and can't wait to have all again. I don't have an unkind word to say about any of your recipes. They have all been wonderful and I have tried quite a few recipes in just a few weeks. I tell everyone about your website and bring taste tests into work for some to try too! Thanks for the wonderful, lowfat but very tasty, recipes!
You dont seem to use a lot of Garlic in your recipes. Is there a reason for that. I use garlic in everything savory I cook.
This was so easy and delicious! I tweaked it a bit though… didn't have parsley so I used thyme, and had some extra spinach so I added it and it was WONDERFUL! Another great Skinny recipe!
Gina, this is the 3rd time I've made this recipe. My family loves it and so do I. Pretty easy recipe.
Gina-I have to say I am always a little leary of cooking pork chops in a pan, but they turned out great! Tip is to get the pan screaming hot before the chops go in. We loved the recipe, however next time I will try button mushrooms as the mini bella seemed to overwhelm my kids and they both love mushrooms! Personal preference – for them I will make the change, I liked it as written. Thanks!
We had the Skinny Pork Chops with Shallots and Mushrooms. It was wonderful. My grandson ate his chop and 1/2 of mine. This is our new favorite recipe, so simple and so good. Next time we will double the recipe. This is a great recipe with awesome flavors and the rice with it cooked with the rest of my chicken broth was great also. Jangellin
Made this for my family tonight with the Skinny Garlic Mashed Potatoes. They did not even know it was healthy! I did not have fresh parsley on hand so I substituted half a teaspoon of dried dill instead. I thought the dill really added something to the sauce. Thanks again Gina – you are teaching me that eating good does not have to mean eating crap. 🙂
I made this last night for my boyfriend's birthday dinner and he could not stop raving about it and wants it again. I will try this with boneless pork chops and with chicken. The sauce tastes like there would be way more than 4 ingredients in it
The only change I made was I added a bit of chopped garlic to the sauce because we're garlic lovers.
I made the String Beans with Garlic and Oil, Steamed Carrots and Skinny Garlic Mashed Potato's to go with it.
As I've stated on other reviews I have not made something from this site YET that was not LOVED.
This was my first skinnytaste recipe that I have tried…absolutely delicious! Tonight I am making the beef stroganoff…it's simmering away. I can't wait until it's done!
This recipe is delicious!! Making it for the second time tonight- my husband's request:) Love your website, Gina!!! Thank you and happy holidays!!!
Made this tonight, and the seasoning in the recipe seemed pretty bland for the chops so I seasoned with salt, pepper, thyme, granulated garlic, sage, and a pinch of brown sugar. I also added just a splash of marsala wine to the pan for the last couple minutes of sauteeing. The mushroom sauce was decent, but too runny and a bit bland. I added a few tablespoons of low-fat cream cheese to thicken it up and make it a bit creamier. Overall, I would make this again, but only with the tweaks that I made. The original recipe is fairly boring and tasteless. I did enjoy the mustard though. It added an interesting aspect to the dish.
made these tonight and even my picky 7 and 3 year old ate it! sold! BTW, I made your spinach gratin for Thanksgiving… another big hit. And I just finished off my three bean turkey chili that I made last week 🙂 <3
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How do I Stumble it?! It was AMAZING! Made it tonight with rice for the little family. Husband even ate two! And I have one left over for my lunch tomorrow! Thanks for sharing your recipes!
about how much would the porkchops weigh? 1 pound or more, or would i use less?
We made this tonight and it was delicious! However, both my husband and I found the dijan mustard flavor to be way too overpowering. Could we substitute honey mustard or something else?
I made this tonight and it was a hit with my husband. I had been looking for something different to do with pork chops, so this will be added to my list.
I made this the other day for my family and we all loved it. It was easy to make and a favorite that has been added to the list. Thank you for such great, easy recipe.
Made the Chops w/ mushrooms and shallots last night but used boneless chops. It was delicious over rice.
I loved this recipe.
I really liked this and so did the boyfriend. I'm not usually a fan of mustard but the flavor was subtle and really tasty.
I made this tonight and it was absolutely INCREDIBLE!!!!
Just had this for dinner tonight. Served it with roasted cauliflower and brown rice. Delish! I pureed the leftover mushrooms with extra chicken stock (home made) and some rice to make a healthy soup for tomorrow's lunch.
Great Lola!!!
Beginner in the kitchen over here. I made this for dinner today and it was amazing. Thanks for the recipe.
Gina, I love this recipe! I've made it with pork chops and with grilled pork tenderloin. It looks and tastes delicious!
Possibly, I input the nutritional info into the WW calculator but you would see a better picture on WW recipe builder.
Why is this recipe 5 points, but the Dijon-Herb chops are only 4? Is it the mushrooms? I am new at this points counting game…but, it's working. Your recipes are GREAT & have made the transition to WW very enjoyable. Thanks for all the time you put into your site & recipe creation.
Carole
Gina-LOVE your recipe and your site. I've made this dish twice in the last 2 weeks. Yumm…
Hi Gina!*waves*
The wonderful posters over at the WW forums helped lead me to your recipe paradise! I'm wondering, on this recipe is it okay to use boneless pork or is the 'bone in' essential? Thanks for having such a fantastic website. I cannot wait to try out your many recipes. 🙂
Made this for dinner last night and it was so easy, quick, and delicious! I will definitley use this recipe the next time I want something quick and yummy!
Made this for dinner tonight and it was awesome! Loved the taste of it, def better than the usual boring pork chops that I always make! Cant wait to make it again!! Thanks 🙂
Thank you Sally for the well wishes!! And I'm happy you all enjoyed the pork chops!
Hi Gina. First of all congratulations on your new status of stay at home Mom. You will have a blast.
Thank you for this recipe. I made it tonight for my daughter's 30th birthday dinner celebration. She just kept saying how delicious – she thought the sauce was Marsala. My husband, whose entire career was restauranter, said "outstanding" – which is the word he always uses when giving the highest compliment. The grandkids loved them too. I served them with the sauteed green beans and a couple of non ww sides she requested but I did not touch.
Thank you again. Truly outstanding.
This was terrific. One of the prettiest dishes I've made. I poured the sauce over couscous and that was delicous. I used thin cut boneless chops and I swear this was done in 20 min. It's an awesome work night meal.
It's my pleasure!
Hi Gina. I made this for dinner tonight and my husband said it was the best dinner ever. He said that last night too after I made your Arroz Con Pollo. I love your website. Thank you so much for making my WW experience a lot easier. You give me great meal ideas and I love to just browse through all your recipes 🙂
I made this last night too!!
Oh my goodness….sooooo easy, so delicious. Does not taste like "diet" food AT ALL…and only 5 points plus!!! I made a spinach salad with red onion and a sprinkling of blue cheese w/ poppyseed dressing. It all looked so beautiful on the plate.
I am totally making this again, not only was it delicious, but I had enough points left over to have a couple squares of dark chocolate after the kids went to bed!!!
Made this last night. Was hesitant at first pan frying the pork chops, but they came out juicy and tender. Made roasted squash and zucchini and brown rice as a side. Was a huge hit – will make again. Thank you for all your great recipes!
I have made this recipe twice now. It is very simple and delicious. I stirred in a small amount of Sherry wine in the end – added a great flavor. Definitely recommend this recipe!
These were outstanding – my boyfriend does not usually like pork chops on the bone but loudly proclaimed these the best pork chops he's ever had in his life! So much flavor, its hard to believe there is so little fat in this dish.
I was so excited about this meal. However, the pork came out tough 🙁 I think I will try it again with turkey "chops" or chicken cutlets because I loved the sauce. Served it with the roasted brocoli and smashed garlic.
Just found your site the other day and I made this for dinner tonight, it was easy and delicious. Will definitely be making it again. Thank so much, I can't wait to try more of your recipes!!
I loved this recipe! Not only did it taste great but it looked so pretty on my platter. I can't wait to have people over so I can make this again! Thank you again Gina!
Making tonight…been digging your recipes over the past few days!
Made this last week. YUM!! Even hubby, who doesn't particularly like mushrooms, loved it. Will definitely make it again. Thanks for another winner!
Michelle, I knew he would!
Cat- lol, well it's time to start using that stove to cook!!
I am not what one would call a "cook"….In fact, it is my belief that the stove can sense my fear and in response burns all that comes near it. That being said, I attempted this recipe with some trepidation. However, this so easy to follow–virtually impossible to destroy! DEELISH! Thank you, Gina, for posting recipes that not only taste amazing but are actually do-able for those of us who would rather use the stove for storage! -Cat
Just a follow up! I made this for dinner tonight along with your sauteed brussel sprouts and both were amazing. My husband didn't notice the mustard in it at all. I waited till he ate the last bite to tell him there was any in there! He was totally surprised! Still claims that he hates mustard yet he asked me to make this again in the future!
Thanks for yet another great recipe!
Michelle
What a sweet compliment!! The mustard is very subtle, I would not leave it out. I bet he'll love it! Report back and let me know!
I have to say that I am in love with your site! I spend hours looking at it and thinking about what I can make for dinner the next day! My husband usually hates when I go on weight watchers because he claims I stop cooking! Since I found this site he feels like he is eating gourmet meals every single day and can't wait to get home to the dinner table for a new tasty meal. I really want to make this, but I know he isn't a fan of mustard at all. I on the other hand love it. Is the mustard flavor over-powering in this recipe or is it something that is very subtle?
Thanks!
Michelle
This was wonderful! Didn't have shallots, but diced white onion went well with the sauce. This is the kind of recipe my husband really enjoys.
Just had this for dinner. DH doesn't like mushrooms, but just scraped them off and was happy with the meal. We had mashed potatoes and green beans with them. My plate looked like it was something from a resteraunt. I'm so thankful that with WW new Points Plus plan and finding your website I don't feel like I'm on a diet or deprived at all! Keep the good food coming!
Made this last night…everybody loved it! This recipe is definataely going into rotation! 🙂 Love your blog!
I would like the mustard in, I think it gives it that extra something! Try it and see…
Oh my these were good. We made pork chops the night before too and after eating this recipe both my husband and I wished we had these both nights. The flavors were amazing. I don't know if I didn't let my chicken brother simmer for long enough, but the sauce was a little to runny for us. Other than the extra juice, which I didn't mind too much, these were simply amazing.
Absolutely dilicious! Thank you for another great recipe. They were so moist and tender.
I don't like mustard. Is there another substitution for mustard or do you think it will turn out okay without the mustard? I'm always looking for new ways to cook pork chops. Thanks!
I made this last night with mashed sweet potatoes and salad! Was a great combo. Mine definitely didn't look as pretty though…
What a perfect combo!
Hi Gina,
I made these last night with the roasted califlower and baked rice/peas. OMG!! What an amazing dinner! My husband went nuts over it too!!! YUMMMMMMMM!!! Thank you so much!!
Yes of course you can, and yes, the points would change depending on how much you use.
These were delicious! Could you also deglaze the pan with a dry white wine instead of chicken broth – and if so, would that change the points value? Thanks!!
Dana, great to hear!
Yes, this would be great on chicken or beef, but I especially love it on the pork chops!
I made this last night and it was SO good! Even my husband who hates mushrooms thought it was good! I used your greenbeans with garlic and olive oil as a side and just a great dinner – and easy too! Thanks again Gina! 🙂
This was SO GOOD!! The mushroom/shallot topping would be delicious on chicken or beef also. We served these with maple dill carrots (I use a recipe from allrecipes.com). So yummy!!
I'm making this tonight! Can't wait.
This was delicious 🙂 🙂 I love mushrooms, and the pork chops came out perfectly cooked 🙂
LOVE leeks, I'm sure it was amazing!
This dish was amazing! My boyfriend said, "Can we have this for supper every night?!" haha. When I told him it was WW friendly, he was floored!! I don't like shallots, so I used chopped leeks instead and also sauteed some chopped garlic with the leeks, but it was still awesome!! Thanks!
Pork chops were yummy!
Thanks vlo I think the points for Dijon herb sauce are off, they are lower so I think when I update, it will be the same as this one.
Susan, I can't add sodium since I usually don't put an exact amount of salt in most of my recipes.
We had this for dinner last night and it was a hit! Yum!
your pork chop in Dijon herb sauce is one of my absolute favorites and its in my menu rotation often. since this new pork recipe is an adaptation off of that one are the points plus values the same for both?
I love your recipes and am making the pork chops tonight. I know you are weight watchers oriented and I love seeing the nutrition info. I was wondering if you would mind also posting the sodium. My husband is doing great after a heart attack but obviously we are paying attention to sodium. Most of your recipes seem to work for us and it isn't a big deal but would just help me make sure I'm on the right track. Thanks, you do a great job and I love your photography.
I love this technique for making pork chops! Pork chops can become dry if overcooked.
We had this tonight for dinner. It was amazing! Thanks Gina.
I think they look fantastic.
This looks delicious – too bad my husband doesn't like mushrooms. Guess I'll have to make this when he is out of town.
Mmh…mmh..mmh…!!!Yummy!
This look great however, I don't eat pork… Looks like I could use chicken cutlets and it was pair nicely.. do you know what the pts would be? thx…
Yum… looks like dinner one night this week! Thanks!!
Pork…it's what's for dinner. This looks great – thank you for solving my dilemma so early today!
This dish is looking very tasty and colorful.
Wow that looks gorgeous!