Tested till perfect Swiss Pork and Mushrooms
Swiss Pork and Mushrooms
Photography by Matthew Kimura

Swiss Pork and Mushrooms

A real kid-pleaser - strips of inexpensive pork chops smothered in a mushroom sour cream sauce.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbboneless pork loin chopboneless pork loin chops
  • 1 tbsp 1tbspolive oil
  • 1/2 1/2oniononions, diced
  • 2 cups 2cupssliced mushroommushrooms
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchpepper
  • 1/2 cup 1/2cuplight sour cream
  • 1/4 cup 1/4cupchicken stock
  • 1 tsp 1tsplemon juice
  • 1 tbsp 1tbspchopped fresh parsley
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Cut pork crosswise into thin strips.

In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.

Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.

Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.

Sprinkle with parsley.

Nutritional Information Per Serving: about

cal 246 pro 28g total fat 12g sat. fat 4g
carb 6g fibre 1g chol 70mg sodium 291mg

% RDI:

calcium 8 iron 11 vit A 2 vit C 7
folate 5
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