Sage and Wild Mushroom Pork Chops

Sage And Wild Mushroom Pork Chops Recipe

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Karen Feinen


From a list of menus I had from an old daily newspaper. The suggested accompaniments are: Parsley potatoes, green beans and dinner rolls w/ Boston Cream Pie for dessert.


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5 Min
30 Min


  • 2 tsp
    dried sage
  • 3/4 tsp
    ground ginger
  • 1/4 tsp
    black pepper
  • 4
    center-cut, bone-in trimmed pork chops (1" thick), about 1 1/4 pounds
  • 1 Tbsp
    olive oil
  • 2 c
    thinly sliced fresh mushrooms (such as shiitake or baby bella)
  • 1 c
    fat free chicken or vegetable broth
  • 3 Tbsp
    balsamic vinegar
  • 2 Tbsp
    maple syrup
  • 1 tsp
    dried thyme
  • 1 tsp
    garlic powder

How to Make Sage and Wild Mushroom Pork Chops


  1. In a small bowl, mix together sage, ginger and pepper. Rub evenly on both sides of chops.
  2. Heat oil in a large, nonstick skillet on medium-high heat. Add pork chops; cook 5-6 minutes per side or until desired doneness. Remove from skillet; cover with foil to keep warm.
  3. Add mushrooms to skillet; cook and stir 5 minutes. Stir in broth, balsamic vinegar, maple syrup, thyme and garlic powder, scraping browned bits from bottom of skillet (deglaze).
  4. Reduce heat to medium and simmer 5-10 minutes or until sauce begins to thicken. Spoon over chops and serve.

Printable Recipe Card

About Sage and Wild Mushroom Pork Chops

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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