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Pork Chops With Shiitake Wine Butter Sauce


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

25 minutes


4 servings


4  Bone-in H-E-B natural pork center loin chopscut 1 1/4 inch thick

1  teaspoons  olive oil

1  teaspoon  freeze dried green peppercorns, crushed

1/2  teaspoon  Lawry's® seasoned salt'

1/2  cup  finely chopped yellow onion

1/2  cup  each sliced domestic and shiitake mushrooms

2  tablespoons  butter

2  tablespoons  flour

1  cup  chicken broth

1/2  cup  dry white wine

*  juices from pork chops

*  salt and fine ground black or white pepper, to taste


Heat oven to 350°F. Heat a large, oven-proof, non-stick skillet over Medium-High heat 3 minutes.

Rub pork chops with 1 teaspoon oil to coat. Season with crushed peppercorns and salt.

Add 2 teaspoons olive oil to hot skillet. Brown chops 2 minutes per side. Roast chops in center of oven 20 minutes until 140F internal temperature for Medium-Rare doneness. Remove chops from oven and let stand in skillet.

While pork roasts, chop onion and mushrooms for sauce. Wilt onions and mushrooms over Medium heat in a 10-inch non-stick skillet or 2-quart sauce pan. Stir until soft and liquid evaporates. Remove from pan and set aside.

Melt butter over Medium heat. Add flour; stir 3 to 4 minutes until golden brown. Pour chicken broth and wine into pan. Stir with a whisk until smooth. Bring liquid to a boil; heat 5 minutes until thickened. Stir pork juices, onion and mushrooms into sauce and heat 3 minutes to thicken. Season sauce with salt and pepper to taste. Serve over chops.
Nutritional Information
No Nutritional Information Available

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