HERB-OX® Bouillon Pork Chops with Burgundy Mushroom Sauce

HERB-OX® Bouillon Pork Chops with Burgundy Mushroom Sauce

"Mustard-coated pork chops are braised in an elegant wine sauce then served with sauteed mushrooms."
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45 m servings 158 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Saute mushrooms in skillet coated with cooking spray until golden; set aside. Spread mustard on each side of pork chop. Brown chops on each side. Add wine, water, and bouillon to skillet. Cover and cook 15-20 minutes or until chops are tender. Remove chops to serving platter. Bring cooking liquid to a boil for 5 minutes. Stir in mushrooms. Spoon sauce over chops.


Read all reviews 40
  1. 48 Ratings

Most helpful positive review

I really enjoyed this recipe and so did my husband! I can't believe how easy it was. I did bypass the water and use a whole cup of red wine. Delicious!!

Most helpful critical review

blah and tough

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I really enjoyed this recipe and so did my husband! I can't believe how easy it was. I did bypass the water and use a whole cup of red wine. Delicious!!

This was good. I did have to add a thickening agent to help with the sauce because it was just too runny. I also added the meat to the sauce for the last 5 minutes to stay warm in the sauce an...

This was just delicious! And unbelievably quick and easy too! Followed the recipe to the "T" using baby portobello mushrooms and the chops came out perfect! Very tender :) Served this with Garli...

This meal was great! I have been looking for a porkchop recipe to add to my book and this will be one. It was pretty simple to prepare. I did not have cooking spray on hand, so I just used butte...

Delicious and moist! Sliced up Baby Portabellas for a dressier feel. On other reviewers advice used 1 cup red wine. One word of warning however, if you omit the water, don't add the bouillon ...

Have made this twice now.First time followed the recipe without changes...excellant.Second time,finished the recipe in a 325 degreee oven after I browned the chops on top the stove over medium h...

This is one of those recipes that tastes so "professional" that it's hard to believe it took so little time and was made by such an amateur (like me). My son and wife both raved about it--and t...

Modifications needed to be made when I accidentally bought the chicken bouillon cubes instead of the beef. – end result – the flavor was like a gourmet meal!!!! I use ¾ cups wine, ¾ cup beef br...

This was great. I didn't have any bullion cubes so used canned beef broth, omitted the water, & added just a tad bit more red wine. I will definitely make this again. Wonderful flavor.

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