Braised boneless center cut pork chops with fire roasted tomatoes and Portobello mushrooms in a light cream sauce is deliciously light and flavorful.
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.
*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.
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Original recipe can be found at www.carriesexperimentalkitchen.com