Chophouse Style Pork Chops with Mushroom Pan SauceJanuary 6, 2023
This Chophouse Style Pork Chops recipe with Mushroom Pan Sauce dinner may look like something you would order at your favorite fancy restaurant. However, that does not mean it’s hard to make. These tender chophouse style pork chops are smothered in creamy mushroom sauce, is easy to make, and are made from ingredients you might already have in the kitchen. A delicious meal for the whole family!
Chophouse Style Pork Chops with Mushroom Pan Sauce
Recipe by: Nathan Lucas
Prep Time: 10 minutes; Total Time: 25-30 minutes
Makes 2 servings
- 12 oz Pork Chops (6 oz each)
- 1 Tbsp of Bold and Savory Steak Seasoning of your choice
- 4 oz Sliced Mushrooms
- 1 Shallot diced (about 2 Tbsp)
- 1 Tsp Minced Garlic
- 3 Tbsp Non-Fat Greek Yogurt
- 3 Tbsp Beef Consomme
- Olive Oil (drizzle x 2)
- Pat dry the pork chops with a paper towel. Season the steak all over with salt, then coast with as much steak seasoning that will adhere to them.
- Heat a drizzle of olive oil in a large pan over medium-high heat.
- Add the pork chops and cook until browned and cooked through, 4-6 minutes per side.
- Turn off heat once pork chops have reached an internal heat of 165 degrees. Transfer pork chops to a plate and wipe out the pan.
- Heat another drizzle of olive oil in the same pan over medium heat. Add shallot and mushrooms, cook, stirring until softened and lightly brown 2-3 minutes.
- Add garlic until it is aromatic.
- Add beef consomme
- Bring to a simmer and cook until reduced, about 2-3 minutes
- Remove from heat and stir in non-fat greek yogurt
- Season with salt and pepper to taste.
Calories 275; Carbohydrates 8.6 grams; Fat 12.1 grams; Protein 35.9 grams
|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|
ABOUT THE AUTHORNathan Lucas always had a passion for cooking and did a lot of it as a teenager. He never thought he would have the opportunity, but after moving to California he decided to take a leap and in 2008 he started culinary school at The Art Institute of Orange County. He has been working in the food industry for several years now and has adapted many of his recipes to be WLS friendly. See more recipes by Nathan!