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Nutrition Facts
Serving Size 266 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 460 mg 19%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 31 g
Vitamin A 4% Iron 8%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Chops With Shiitake Wine Butter Sauce
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 bone-in center cut pork loin chops, cut 1 1/4 inch thick
1 Tsp H-E-B Extra Virgin Olive Oil
1 Tsp Morton & Bassett Green Peppercorn
1/2 Tsp Lawry's Seasoned Salt
1/2 cup(s) sweet onion, finely chopped
1/2 cup(s) mushrooms, sliced
1/2 cup(s) shiitake mushrooms, sliced
2 Tbsp unsalted butter
2 Tbsp H-E-B Baker's Scoop All Purpose Flour
1 cup(s) H-E-B Reduced Sodium Chicken Broth
1/2 cup(s) lindemans chardonnay
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
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Instructions

1
Heat oven to 350°F.
2
Heat a large, oven-proof, non-stick skillet over medium-high heat 3 minutes.
3
Rub pork chops with 1 teaspoon oil , and season with crushed peppercorns and salt.
4
Add 2 teaspoons olive oil to hot skillet, then brown chops 2 minutes per side; place chops in oven, and roast 20 minutes until 140°F internal temperature for medium-rare doneness; remove from oven, and let stand in skillet.
5
Wilt onions and mushrooms over medium heat in a 10-inch non-stick skillet; stir until soft and liquid evaporates, then remove and set aside.
6
Melt butter over medium heat, add flour and stir 3-4 minutes until golden brown; pour chicken broth and wine into pan, then whisk until smooth; bring liquid to boil, and heat 5 minutes until thickened.
7
Stir pork juices, onion and mushrooms into sauce, and heat 3 minutes to thicken; season with salt and pepper, then serve over chops.

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