Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.
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.
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?
For this recipe you’ll need the following ingredients:
- boneless center cut pork chops
- fire roasted diced tomatoes
- baby Portobello mushrooms
- half and half
I like to use the boneless pork chops. Generally, you can save some money by purchasing a full loin pork roast; then cut it into chops. However, you could use the bone-in chops as well.
How do you make Pork Chops with Tomatoes and Mushrooms?
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.
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.
Next, cover the pan with a lid, reduce heat to low and allow the pork chops to cook through. This 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 well done side, so with the size of these chops, they took about 20 minutes.
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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More Skillet Pork Chop Recipes
- Cajun Pork Chops with Honey, Apple & Raisin Chutney
- Pan Seared Pork Chops in a Bourbon Cream Sauce
- Brown Butter & Sage Pan Seared Pork Chops
- Normandy Pork Chops
- Dijon Mushroom Pan Seared Pork
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Braised Pork Chops with Tomatoes & Portobello Mushrooms
- Heat a large stainless steel frying pan over medium high heat and add the oil.
- 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 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.
- 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.