Carrie’s Experimental Kitchen

Braised Pork Chops with Tomatoes & Portobello Mushrooms

 

 

 

Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.

Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.

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We eat a lot of boneless, center cut pork chops so I’m always looking for new ways to make them while utilizing what I happen to have on hand at home. I also don’t like to use a lot of ingredients as making dinner should be simple and not a chore. That’s why I love recipes like this one for Braised Pork Chops with Tomatoes & Portobello Mushrooms.

Braised Pork Chops with Tomatoes & Portobello Mushrooms

For this recipe you’ll need boneless center cut pork chops, fire roasted diced tomatoes, baby Portobello mushrooms and a little half and half. I like to use the boneless pork chops because I generally save some money buy purchasing a full loin roast, then cutting it into chops myself, but you could use the bone-in chops as well.

Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.

I also like that this recipe is ready in about 30 minutes from start to finish AND it’s all cooked in one pan. Less cleanup is an added bonus, don’t you think? Start by getting out a large stainless steel frying pan (I don’t recommend a non stick pan for this recipe) and drizzle a little bit of olive oil; about 1 tablespoon. Just enough to coat the pan to avoid sticking.

Braised Pork Chops with Tomatoes & Portobello Mushrooms

Season your pork chops with salt and pepper and brown the chops about 3-5 minutes per side depending on how thick they are. Mine were about 1 1/2″-2″ thick and took about 10 minutes to brown them. Next, add a can of fire roasted diced tomatoes and quartered baby Portobello mushrooms.

Stir for about 2-3 minutes until the mushrooms start to soften; then add the half and half. You’re only using about 1/4 of a liquid measuring cup which will combine with the juices from the diced tomatoes and give you a light sauce.

Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.

Next, cover the pan with a lid, reduce heat to low and allow the pork chops to cook through; which can be anywhere from 5 minutes to 20 minutes depending on the thickness and your preferred level of doneness.

The National Pork Board recommends cooking pork chops to an internal temperature between 145° F (medium rare) and 160° F (medium), followed by a 3-minute rest. My family prefers our pork more on the done side (little to no pink) so with the size of these chops, they took about 20 minutes.

Braised Pork Chops with Tomatoes & Portobello Mushrooms

Plate these pork chops; then top with the tomato and mushroom sauce and serve with your favorite vegetable or side dish. We really enjoyed this recipe for Braised Pork Chops with Tomatoes & Portobello Mushrooms and served ours with a tossed salad.

I know, boring right? But I made these on a night where we had to run off for tumbling practice and it was a quick, delicious, easy healthy meal that didn’t weigh her down before practice. ~Enjoy!

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Braised Pork Chops with Tomatoes & Portobello Mushrooms
Print
Braised Pork Chops with Tomatoes & Portobello Mushrooms
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.

Course: Main Entree
Servings: 4
Calories: 215 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 4- 4(ounce) Boneless Center Cut Pork Chops
  • 1 tbsp. Extra Virgin Olive Oil
  • 14 oz. Can Diced Fire Roasted Tomatoes
  • 8 oz. Baby Portobello Mushrooms, quartered
  • 1/4 c. Half and Half (or heavy cream)
  • Kosher Salt and Black Pepper, to taste
Instructions
  1. Heat a large stainless steel frying pan over medium high heat and add the oil. 

  2. Season your pork chops with salt and pepper and brown the chops about 3-5 minutes per side depending on how thick they are. 

    *Mine were about 1 1/2"-2" thick and took about 10 minutes to brown them. 

  3. Next, add the fire roasted diced tomatoes (including the liquid) and quartered baby Portobello mushrooms. Stir for about 2-3 minutes until the mushrooms start to soften; then add the half and half. 

  4. Next, cover the pan with a lid, reduce heat to low and allow the pork chops to cook through; which can be anywhere from 5 minutes to 20 minutes depending on the thickness and your preferred level of doneness. 

    *The National Pork Board recommends cooking pork chops to an internal temperature between 145° F (medium rare) and 160° F (medium), followed by a 3-minute rest. My family prefers our pork more on the done side (little to no pink) so with the size of these chops, they took about 20 minutes. 

Recipe Notes

 

Nutrition Facts
Braised Pork Chops with Tomatoes & Portobello Mushrooms
Amount Per Serving
Calories 215 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Cholesterol 63mg 21%
Sodium 455mg 19%
Potassium 218mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 26g 52%
Vitamin A 3%
Vitamin C 6%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. 

©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

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Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.

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Here are some other recipes on my pork Pinterest board that I can’t wait to try:

Honey Glazed Pork Chops with Mushrooms from Spend with Pennies

Pork Chops in an Irish Whiskey Cream Sauce from Salt and Lavender

Rosemary Cream Pork Chops from Midnight Baker

 

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2 Comments

  1. Karly
    April 3, 2017 at 6:10 pm - Reply

    Sometimes you just can’t beat a big ol’ juicy pork chop! This looks absolutely amazing- neeeeed it in my life!

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