Recipe by HERB-OX® Bouillon
"Mustard-coated pork chops are braised in an elegant wine sauce then served with sauteed mushrooms."
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sliced fresh mushrooms
4 (4 ounce)
boneless, center cut pork chops
HERB-OX® beef bouillon cubes
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!!
blah and tough
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 and to get more flavor. Thanks for the post.
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 Garlic Green Beans and Very Easy Risotto (also from this site). Everything went together very nicely!
Whole family really enjoyed this!
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 butter to cook the mushrooms. I also rubbed pepper and garlic salt into the pork before adding the dijon mustard. I then followed the recipe accordingly. The sauce turned out to be salty, but I think that is because I added the garlic salt. Next time I will use garlic powder. Nevertheless, it was a great recipe. My parents really enjoyed it. Thanks!
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 cube as the sauce will turn out a tad too salty. Next time I will add a half cup of beef broth to the 1 cup red wine and not salt pork chops prior to cooking....that way I can control saltiness. Otherwise this makes a very special meal. Also added fresh rosemary sprigs per reviewers, removed before boiling down sauce, made a heavenly sauce.
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 high heat. Sauted a sliced onion till golden in a little butter,using same pan. Added the mushrooms at this point, and cooked till tender. Returned chops to the pan,and continued with the recipe. Baked everthing at 325 degrees for 30 minutes. Removed the chops to a plate to keep warm. Reduced liquid in pan to about half,and served over the meat. Lovely.
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 that's not like either one of them. My best "addendum" tip came from another reviewer who recommended adding corn starch. I suppose the consistency of the gravy/broth is a matter of personal preference; I happen to prefer thicker rather than thinner for most recipes. So, I added around three teaspoons of corn starch, which was exactly what was needed. The taste was exceptional, the appearance wonderful and the ease of preparation couldn't have been better. Only one final tip ... I only let the chops cook in the solution for maybe ten minutes after browning. Any longer, they would have been more done than I would have been comfortable with. The broth/gravy tasted like it was done by some chef at a fancy restaurant.
* Percent Daily Values are based on a 2,000 calorie diet.
HERB-OX(R) Bouillon Pork Chops with Burgundy Mushroom Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 158
** Calories from Fat: 50
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