Wined and Dined Mushroom Pork Chops

Wined and Dined Mushroom Pork Chops
  • 1/4 cup butter
  • 2 cups coarsely chopped white button mushrooms
  • 1 cup finely chopped red onion
  • 1 cup white cooking wine
  • 2 tablespoons chopped fresh parsley
  • garlic powder to taste
  • salt and ground black pepper to taste
  • 4 (8 ounce) center-cut boneless pork chops, trimmed
  • 1/2 cup sour cream (optional)


  1. Melt butter in a large skillet over medium-high heat. Add mushrooms and onions; cook until tender, about 3 minutes. Add wine, parsley, garlic powder, salt, and pepper; cook until flavors combine, about 1 minute.
  2. Reduce heat to low; add pork chops and spoon some mushroom mixture on top. Cover; simmer until pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from skillet and keep warm.
  3. Stir sour cream into the sauce in the skillet. Increase heat to medium-high; cook and stir until well blended and hot, about 3 minutes. Spoon sauce evenly over each pork chop.

04/10/2018
Wined and Dined Mushroom Pork Chops, recipe PT15M PT1H 5 455 calories

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