Pork Chops with Button Mushrooms Pork Chops with Button Mushrooms

Author: Canadian Living

There's no need for cream in this mushroom sauce because the flavourful stock-based sauce gets its slight thickness from the flour used to coat the chops. Serve with mashed potatoes and peas to provide vitamins A and C, folate, potassium, protein and fibre.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2003



Trim fat from chops. In large plastic bag, combine flour, thyme, salt and pepper; add chops and shake to coat. Reserve remaining flour mixture.

In large nonstick skillet, heat oil over medium heat; fry chops until golden and just a hint of pink remains inside, 4 to 5 minutes per side. Transfer to plate.

Drain off any fat in pan. Add mushrooms, onion and garlic; cook until no liquid remains, about 5 minutes. Sprinkle with reserved flour mixture; cook, stirring, for 1 minute. Stir in chicken stock, 2/3 cup (150 mL) water, lemon rind and juice, and Worcestershire sauce, stirring and scraping up any brown bits from bottom of pan.

Return pork and any accumulated juices to pan; simmer until sauce is thickened enough to coat back of spoon, about 2 minutes. Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 341 mg
  • Protein 26 g
  • Calories 272.0
  • Total fat 13 g
  • Cholesterol 69 mg
  • Saturated fat 4 g
  • Total carbohydrate 11 g


  • Iron 15.0
  • Folate 11.0
  • Calcium 4.0
  • Vitamin A 1.0
  • Vitamin C 12.0
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Pork Chops with Button Mushrooms