Garlic Pork Chops with Black Mushrooms6 Reviews
- Prep: 25 min
- Cook: 30 min
- Ready In: 55 min
“Pan fried pork chops are topped with a spicy, mushroom, and garlic sauce to make an elegant Asian inspired dish.” - by RHONDA81
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.
Amount Per Serving (4 total)
- 182 cal
- 8.1 g
- 14.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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..." See more 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."
"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 ..." See moreand tossed them in the broth and I also used a can of button mushrooms."
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