Herbed Pork with Sauteed Wild Mushrooms

Herbed Pork with Sauteed Wild Mushrooms

Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don’t have steak seasoning, use a blend of black pepper, crushed red pepper, salt, and garlic.

Shared by barcogifts,
Bradenton, FL


  • 1 tsp. vegetable oil
  • Cooking spray
  • 3 C. sliced shitake mushroom caps
  • 1 1/2 tsp. steak seasoning (such as McCormick Grill Mates)
  • 1 tsp. dried thyme
  • 4 4 oz. boneless center-cut loin pork chops, about 3/4-inch thick
  • 1 C. fat-free, less-sodium chicken broth
  • 2 tsp. cornstarch


Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan. Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Leave a Reply