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Home Ā» Recipes Ā» Pork Recipes

April 2, 2017 · 4 Comments

Pork Chops with Tomatoes and Mushrooms

30 Minutes or Less· Gluten Free Recipes· Healthy Dinner Ideas· Keto Recipes· Pork Recipes

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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.
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.Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms on a plate.

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?

Braised Pork Chops with Tomatoes & Portobello Mushrooms

Ingredients needed

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.

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

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 ½"-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 ¼ 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.

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

Visit the recipe index to search for more recipes by category.

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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Braised Pork Chops with Tomatoes & Portobello Mushrooms

Braised Pork Chops with Tomatoes & Portobello Mushrooms

Carrie's Experimental Kitchen
Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Entree
Cuisine American
Servings 4
Calories 215 kcal

Ingredients
  

  • 4- (4-ounce) Boneless Center Cut Pork Chops
  • 1 tablespoon Extra Virgin Olive Oil
  • 1- (14-ounce) can Fire Roasted Diced Tomatoes
  • 8 ounces Baby Portobello Mushrooms, quartered
  • ¼ cup Half and Half (or heavy cream)
  • ¼ teaspoon Kosher Salt
  • ā…› teaspoon Black Pepper

Instructions
 

  • 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.Ā (Mine were about 1 ½"-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.Ā 

Notes

*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. 

Nutrition

Calories: 215kcalCarbohydrates: 7gProtein: 26gFat: 10gCholesterol: 63mgSodium: 455mgPotassium: 218mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 60mgIron: 2.2mg
Keyword pork
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Reader Interactions

Comments

  1. Karly says

    April 03, 2017 at 6:10 pm

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

    Reply
    • Carrie's Experimental Kitchen says

      April 06, 2017 at 7:20 am

      Thank you so much Karly, they were delicious!

      Reply
  2. Dom says

    February 08, 2019 at 7:46 pm

    I had a pork chop thawed and usually just toss on the Grilling Machine but wanted something different tonight and found your recipe on Pinterest. Made my own modifications with what I had available: Brown mushrooms, Rotel diced habanero tomatoes and 1/4 cup of Sour Cream. Prepared as per your recipe and was absolutely delicious. Thank you so much for sharing your recipe. I also printed out your Black Bean Burger recipe and will try that tomorrow night.
    Dom

    Reply
    • Carrie's Experimental Kitchen says

      February 09, 2019 at 8:49 am

      I'm so glad you found my recipe on Pinterest and I bet the little kick those habenero tomatoes tasted fantastic! Thank you for stopping by to let me know and I hope you enjoy the burgers Dom!

      Reply

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