Mouth-Watering Pork Chops
- SERVES
- 4
- COOK TIME
- 25 Min
We hope you have some napkins ready 'cause these pork chops are going to leave your mouth watering with every bite. Cooked till they're tender and covered in a rich, hearty mushroom sauce, these Mouth-Watering Pork Chops are a favorite dish!
What You'll Need
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 bone-in pork chops
- 3 tablespoons butter
- 2 tomatoes, chopped
- 4 cloves garlic, chopped
- 2 cups sliced mushrooms
- 1 teaspoon seasoning and browning sauce
- 1 teaspoon chopped fresh parsley
- 1/2 cup white wine or chicken broth
What to Do
- In a shallow dish, combine flour, salt, and pepper; mix well, then coat pork chops evenly on both sides.
- In a large skillet over medium heat, melt butter; add chops and brown on both sides until golden, about 4 minutes per side. Remove chops to a platter; set aside.
- Add remaining ingredients to skillet and cook 5 minutes. Return chops to skillet, reduce heat to low, and simmer 8 to 10 minutes, or until no pink remains in center of chops.
Notes
Wanna finish off these mouthwatering chops with a delicious dessert? Then how about putting out a plate of our Ultimate Fudgy Brownies?
Up Next:
Read NextSweet and Sour Pork Chops
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 371
- Calories from Fat 203
- Total Fat 23g 35 %
- Saturated Fat 10g 51 %
- Trans Fat 0.4g 0 %
- Protein 24g 49 %
- Amount Per Serving % Daily Value *
- Cholesterol 92mg 31 %
- Sodium 743mg 31 %
- Total Carbohydrates 12g 4 %
- Dietary Fiber 1.5g 6 %
- Sugars 3.2g 0 %
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Steve A
May 13, 2020
What exactly does the browning sauce consist of, the recipe does not go into detail about it?
princess52jammy 74 25833
Apr 25, 2016
My husband made this for me the other night. I gotta say he did a great job. I wouldn't change a thing. It was delicious.
mizfitz42
Apr 07, 2016
I used chicken gravy mix instead of browning sauce - 1/2 C water and 1/2 C wine. Smashed Red potatoes with garlic, butter and good sprinkle of Parmesan cheese
egdevault 3727846
Apr 05, 2016
I have never used "Seasoning and browning sauce". Can anyone tell me where to find this in the grocery? Is it like thickened beef bouillon or worcestershire sauce?
Test Kitchen Team
Apr 06, 2016
Hi there! The Test Kitchen used Kitchen Bouquet brand, but there are many other brands that you can use for this recipe. We found it on the condiment aisle in our local grocery store. Enjoy!
nj2p
Jan 26, 2014
This recipe was really easy to prep and cook in about an hour. I followed it exactly except for the parsley. My recommendation would be that you evaluate how much you like garlic and adjust how many cloves you use accordingly. I may have used bigger cloves than the person who developed the recipe, but the response from my crew was the garlic was a bit over the top; hence my recommendation.
wjpcsp 3242281
Sep 18, 2013
A healthier version I have been making for years. Use pork chops, loin or steak, they all work. Just season as you like, lay in heavy skillet or Dutch oven, cover with sliced onions, add mushrooms if your kids will eat them, then pour a can of Italian tomatoes over all. Cook very slowly, about 1 1/2 hrs, until tomatoes are reduced and pork falls apart. Very moist and tender. The reduced tomatoes almost taste sweet. No fat, no carbs!
JayDee cooks
Apr 29, 2013
Instead of simmering, I finished mine in a 325 degree F oven. Definitely mouth-watering.
victoryryders 7431 202
Apr 29, 2013
it has been difficult for me, to search for a recipe, and keep the page without getting instant pop ups, any suggestions?
kennedy68
Jun 01, 2015
yes I agree!!! recently popups have been invading the pages so that you cannot see the recipes. this happens repeatedly even if you avoid the green highlighted links.
JudyTrudy
Oct 07, 2012
Just a note on nutritional values. When cooking anything, unless the ingredients are weighed and make up your own recipe exactly to the weight and the exact brand of ingredient, each time you make a recipe the values are going to be different. That is why I go to a sight where I can calculate my recipe every time.
grannyblu
Apr 29, 2013
Then .....WHY Are you here all signed in and complaining about THIS site?????
jwjw24
Sep 21, 2012
I am always amazed at the critical remarks on these recipe sites. I am thankful for the free recipes. If a person needs to have the nutritional info about the ingredients then maybe they should be going to a site that offers that. And I am amazed at someone wondering if they should use a boneless or bone in chop. I would suggest using whatever you have. Unless you are told to flatten the chop, boneless or bone-in makes no difference in most pork chop recipes.
JulieMRL
Oct 06, 2012
I often use Oven Fry for pork and the directions say 20 minutes for bone-in OR boneless, so I agree with you. By the way, I very much recommend Oven Fry for pork and Oven Fry for chicken. The chicken goes for 40 minutes, turning at 20 minutes.
Wisconsin Packers Girl
Oct 07, 2012
I disagree. I am a diabetic, and some ot the recipes here are wonderful, and cannot be found on any other website. I think that with the recipes found here with Mr. Food should list the nutritional information. I personally enjoy many, many of the recipes here, and I have had diabetes long enough to be able to know how to make adjustments to any recipe to make it more "healty", and better to adjust to my diet. But why should anyone that has diabetes or some other health issue, have to go somewhere else, just to find these wonderful recipes???......Isn't your posting a critical remark too? Also I did try this recipe and it was wonderful!
iluveggs
Nov 13, 2013
Wisconsin packers, no one was suggesting to go to another recipe site and try to find the recipe. They were saying to go to a calorie and nutrition calculator website. Then you look up the calorie count or nutrition for each ingredient listed in the recipe and add it up. Simple!
mseppala 6988017
Aug 08, 2011
It would be very helpful if recipes would specify whether pork chop recipes are for boneless or bone-in chops.
JudyTrudy
Oct 07, 2012
does it really matter? a pork chop is a pork chop...more flavor with the bone but it is your preference in most of these. think about the final product and how you want to present it on your table.
beechiegirl1953
Jul 30, 2011
Contrary to the lead-in to this recipe, meat experts say that trichinosis is no longer a danger in pork products that are cooked to an internal temperature of 137 degrees farenheit. Read here: http://www.infoaxe.com/enhancedsearch.jsp?cx=partner-pub-6808396145675874:scfw9ganq4h&cof=FORID:10&ie=ISO-8859-1&q=Is+trichinosis+a+danger+today%3F&sa=Search&dummyRnd=41 Therefore, pork no longer need be cooked (actually overcooked) to 170 degrees Farenheit. However, wild game and hamburger needs to be well cooked.
Chef 1669212
Jun 18, 2011
Kitchen Bouquet is a seasoned browning extract. Could that be what they mean? Would be nice if they gave a clue or example.
critta86 0380818
Jun 03, 2011
The ingredients say 1 teaspoon of seasoning and brown sauce. Am I missing something. 1 teaspoon of what seasoning? Could anyone help me with that. Thank you.
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