Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

sage and wild mushroom pork chops

11 Pinches
Ganieda avatar
Rochester, NY
Updated on Oct 10, 2015

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.

prep time 5 Min
cook time 30 Min
method Saute
yield 4 serving(s)

Ingredients

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

How To Make sage and wild mushroom pork chops

  • Step 1
    In a small bowl, mix together sage, ginger and pepper. Rub evenly on both sides of chops.
  • Step 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.
  • Step 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).
  • Step 4
    Reduce heat to medium and simmer 5-10 minutes or until sauce begins to thicken. Spoon over chops and serve.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes