Herbed Pork with Sauteed Wild Mushrooms

Herbed Pork with Sauteed Wild Mushrooms


(3 votes) 4 3

Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don't have steak seasoning, use a blend of black pepper, crushed red pepper, salt, and garlic.

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Bradenton, FL


  • 1 tsp. vegetable oil
  • Cooking spray
  • 3 C. sliced shitake mushroom caps
  • 1 1/2 tsp. steak seasoning (such as McCormick Grill Mates)
  • 1 tsp. dried thyme
  • 4 4 oz. boneless center-cut loin pork chops, about 3/4-inch thick
  • 1 C. fat-free, less-sodium chicken broth
  • 2 tsp. cornstarch

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Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan. Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Reviews (1)

  • This is an OK weeknight recipe. Make it with white mushrooms and save a lot of $$$. Also, I would use beef broth to give the gravy more body and flavor.

    Flag as inappropriate keatinkp  |  September 19, 2010

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