Yield: 4 servings
5 from 3 votes

Pork Chops with Mushrooms and Shallots

Course: Dinner
Cuisine: American


  • 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)


  • 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.


Serving: 1chop, Calories: 180kcal, Carbohydrates: 4.3g, Protein: 18.5g, Fat: 9.5g, Fiber: 0.9g
Freestyle Points: 6
Points +: 5