This is a fairly quick and absolutely delicious way to have very juicy, so-tender-you-can-cut-them-with-a-fork pork chops. I use boneless chops that are 1 1/2 to 2 inches thick for this and keep the other sides simple; it's great with baby red potatoes or rice. I happened to have really great chops, and some fabulous veggies on hand so I kept the seasoning simple. I used a rather strong Viognier for the wine, but you could use any good white.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Season pork chops with seasoned salt and lemon-pepper seasoning.

  • Heat olive oil in a large skillet over medium-high heat. Add seasoned pork chops; cook until golden, 3 to 5 minutes per side. Pour 1/2 cup wine and water over the pork chops; bring to a simmer. Cook until chops are no longer pink in the center and most of the liquid has evaporated, 8 to 10 minutes. Transfer chops to serving plates.

  • Stir oyster mushrooms, green bell pepper, onion, and garlic into the skillet. Increase heat to high and cook, stirring often, until onion softens and all the liquid evaporates, 3 to 5 minutes. Add remaining 1/2 cup wine, tomatoes, and butter. Cook and stir until heated through, 1 to 2 minutes.

  • Serve mushroom and tomato mixture over pork chops.

Cook's Notes:

The seasonings can be adjusted to whatever you like.

Adjust the amounts of mushrooms and tomatoes to your taste. Substitute red, orange, or yellow bell pepper for the green if desired.

Nutrition Facts

454 calories; 20.3 g total fat; 126 mg cholesterol; 213 mg sodium. 5.7 g carbohydrates; 48.2 g protein; Full Nutrition


Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/25/2019
Very delicious! A keeper.
(1)

Most helpful critical review

Rating: 5 stars
01/25/2019
Very delicious! A keeper.
(1)
2 Ratings
  • 5 star values: 2
Rating: 5 stars
01/25/2019
Very delicious! A keeper.
(1)
Rating: 5 stars
02/11/2019
Good basic recipe that is quick and easy to prepare and can be customized to your liking. I'm not a big fan of lemon pepper except on seafood, so used fresh ground pepper instead. I used mini-bella mushrooms and a red bell pepper since that's what I had on hand, as well as yellow and red grape tomatoes. I loved the addition of the grape tomatoes. My wine was leftover chardonnay from the night before which added just enough sweetness to work nicely with the pork chops. I served with a rice pilaf that had slivered almonds in it (yum!) and sprinkled all with chopped fresh basil before serving, which added to the taste and visual appeal. Would be great with boneless chicken breasts or mild white fish like filet of sole or tilapia, though you'd have to adjust cooking time. Thank you Spencer & Serena for sharing your recipe!
(1)