Garlic Pork Chops with Black Mushrooms Recipe -
Garlic Pork Chops with Black Mushrooms Recipe
  • READY IN 55 mins

Garlic Pork Chops with Black Mushrooms

Recipe by  

"Pan-fried pork chops are topped with a spicy mushroom and garlic sauce to make an elegant Asian-inspired dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.
  2. Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.
  3. Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the pork chops are cooked through.
  4. To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2006

This was a good recipe, though after reading the other reviews, I made a few changes. We did not find this too salty (maybe a previous reviewer used chicken bouillon cubes/granules (which can be very salty. After taking the chops out, I thickened the sauce a little with cornstarch. Also used less sesame oil as it goes a long way. I didn't have dried chanterelle mushrooms and substituted dried shitakes. Great served over white rice.

Most Helpful Critical Review
Sep 14, 2006

WOW! Way too much salt. Used lite soy sauce and it was still to much. Between the chicken broth and soy sauce it was too much. If you eat this with just the chops and mushrooms it might be okay. I suggest skipping the sauce.


9 Ratings

Mar 10, 2006

I made this with firm slices of tofu (tofu steaks) instead of pork and it was great - such a great and tangy sauce. Instead of the mushrooms suggested her, I soaked and sliced up 6 chinese mushrooms and tossed them in the broth and I also used a can of button mushrooms.

May 02, 2006

the pork was tough and the sauce was salty...the sauce tasted ok but it was just too salty and the combo with pork was just wrong...maybe it would have been better as a sauce on steamed broccoli, cut down on the soy and chicken stock though...

Nov 05, 2006

It was okay, I'd rather have a thicker sauce with my pork chops than a brothy sauce.

Apr 02, 2013

I made this tonight for my family, but substituted low-sodium beef broth for the chicken (out of necessity) and left out the black mushrooms (out of preference). Good reviews by all, even my little brother who is ordinarily a picky eater. The sauce was tangy-sweet, and we had no problem with saltiness. The only change I'd suggest is to allow the sauce to reduce by half rather than 1/3... it was a little thin for my taste.


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 711 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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