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Thandeka Mbebe: "Great! Will definitely make again." Read More
10Ingredients
40Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. lard (+ 2 more Tbsp., /bacon fat or tallow)
- 1/2 onion (small, finely chopped)
- 1 Tbsp. crushed garlic
- 1 lb. mushrooms
- 4 boneless pork chops (3/4 inch think)
- 1 tsp. sea salt (reduce the amount of salt if brining chops ahead of time)
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/2 tsp. dried rosemary
- 1 cup chicken broth
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol130mg43% |
Sodium700mg29% |
Potassium1140mg33% |
Protein46g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A2% |
Vitamin C8% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(54)
Lisa 3 years ago
I Love the marinade. Next time Ill add smoked paprika and add some bouillon to bring out some flavor. also, used arrowroot to thicken. Simmered 12 minutes.
UDeniseR 3 years ago
We enjoyed this dish with mashed potatoes and roasted Brussels Sprouts.
Note: Think the addition of thyme would improve the flavor profile.
Anita 4 years ago
Very easy and modifiable. I had thin pork chops so didn’t let it simmer to cook. I used cornstarch to thicken the sauce and made extra to go over mashed potatoes.
Truesdale 4 years ago
Turned out delicious!!! The whole family loved every bit of it! We added an extra 1/2 cup chicken broth, didnt have rosemary so we swapped for poultry seasoning and added a dash of thyme.
Rian 4 years ago
Nice flavor it’s more like mushroom soup than sauce but it was still a little too much mushrooms!
Silvia Layton 4 years ago
I particularly like the spiciness the paprika adds to it. It was delicious and combine it with mash potatoes
Joyce and Jeff 4 years ago
wonderful. added 1/2:cup full fat sour cream and tsp. stine ground mustard...yum O
Tami Freeman 4 years ago
This is truly great. The sauce could be eaten by itself as a soup. That’s how my daughter ate it.
Constance 4 years ago
This was really good. I was hungry and didn’t let them simmer long enough to get it good and tender. Next time I will was yummy though. Will make the dish again.
Kudryashova 4 years ago
Delicious recipe. It’s the second time I’m making it.
Loving the result, but still wanted to make a comment that the first step when it’s says to put onion and garlic to fry and then add mushroom and try those for 6mins.. onion ends up burnt. I to those steps separate to avoid burnt onion and garlic. And then put them together :)))
LouCinda Friedhoff Friedhoff 4 years ago
Soooo good! Big hit for family dinner including my hubby who isn’t a pork chop fan. Recommend maybe half a cup of broth or 3/4 c though.
Mariana Maguire 4 years ago
Really great! Everyone raved about it. I used miso broth instead and a big medley of mushrooms. I recommend using half a cup of broth and making the sauce separately, reducing until you have the thickness you want. Then make the pork and use the remaining half cup of broth on high heat to reduce and thicken. You could also just make the mushroom sauce and add it to pork medallions, pork loin, chicken, made any way you like. Such a versatile recipe!!
Miltania 4 years ago
This was amazing but a little fresh so I ended up adding more salt. I also added a can of crushed tomatoes, white onion, and smoked paprika instead of regular. Turned out great!
Ростислав Несисюк 4 years ago
Even if sause that I finished with was a bit watery, mushrooms were totally worth it.