Recipe by Pam Anderson
"Juicy pork chops topped with mushrooms and a light white wine and cream sauce will be on the table in 30 minutes!"
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olive oil, divided
(1-inch-thick) boneless pork chops
Salt and ground black pepper
garlic cloves, finely minced
dried thyme leaves
Delicious and easy! A nice looking dinner for everyday or easily would work for guests.
I made this twice and both times my chops were tough. I liked the sauce it cooked in though.
This stuff was really good. I had to add an extra few spices to kick it up a little bit. The family enjoyed it and that's always a good thing!
If you are a mushroom lover, you will probably really enjoy this. It has a great flavor. Careful though...I only added a tiny bit of salt but, thought it was still too salty. Probably enough salt from the butter and my chicken broth. Will DEFINITELY make again without the added salt.
Ohhwee! SOOO creamy a wonderful. I loved this recipe. I served it with mashed potatoes to soak up all that yummy sauce. Yummy! :)
Reminded me of a stroganoff. Used Portabello mushrooms and sliced up a pork tenderloin, flattening them slightly. Took a bit longer to reduce the sauce.
Very easy to make & delicious. I love the sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops Sauteed with Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 421
** Calories from Fat: 278
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