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Garlic Pork Chops with Black Mushrooms

Garlic Pork Chops with Black Mushrooms

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
RHONDA81

RHONDA81

Pan-fried pork chops are topped with a spicy mushroom and garlic sauce to make an elegant Asian-inspired dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.
  2. Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.
  3. Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the pork chops are cooked through.
  4. To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.
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Reviews

maddi
6

maddi

11/10/2006

This was a good recipe, though after reading the other reviews, I made a few changes. We did not find this too salty (maybe a previous reviewer used chicken bouillon cubes/granules (which can be very salty. After taking the chops out, I thickened the sauce a little with cornstarch. Also used less sesame oil as it goes a long way. I didn't have dried chanterelle mushrooms and substituted dried shitakes. Great served over white rice.

Gwynne Kloch
5

Gwynne Kloch

3/10/2006

I made this with firm slices of tofu (tofu steaks) instead of pork and it was great - such a great and tangy sauce. Instead of the mushrooms suggested her, I soaked and sliced up 6 chinese mushrooms and tossed them in the broth and I also used a can of button mushrooms.

RACHEL1070
5

RACHEL1070

9/14/2006

WOW! Way too much salt. Used lite soy sauce and it was still to much. Between the chicken broth and soy sauce it was too much. If you eat this with just the chops and mushrooms it might be okay. I suggest skipping the sauce.

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