Sage And Wild Mushroom Pork Chops Recipe

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Sage and Wild Mushroom Pork Chops

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
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


1In a small bowl, mix together sage, ginger and pepper. Rub evenly on both sides of chops.
2Heat 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.
3Add 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).
4Reduce heat to medium and simmer 5-10 minutes or until sauce begins to thicken. Spoon over chops and serve.

About this Recipe

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