Pork Chops with Mushrooms and Shallots
These pork chops are juicy and flavorful, perfect with a side of roasted cauliflower. This was adapted from one of my favorite pork chop recipes, Pork Chops with Dijon Herb Sauce. The addition of mushrooms and shallots were delicious and my daughter decided she finally likes mushrooms. Fresh thyme would make a great substitution for parsley.
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
Directions:
- 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.
Nutrition Information
Yield: 4 servings , Serving Size: 1 chop
- Amount Per Serving:
- Freestyle Points: 6
- Points +: 5
- Calories: 180 calories
- Total Fat: 9.5g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: mg
- Carbohydrates: 4.3g
- Fiber: 0.9g
- Sugar: g
- Protein: 18.5g
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Meal Prep
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. Â Made these last night and they were great. Â 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 etcÂ
Thanks in advanceÂ
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.