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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 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
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. *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.
Calories: 215kcal | Carbohydrates: 7g | Protein: 26g | Fat: 10g | Cholesterol: 63mg | Sodium: 455mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2.2mg