Portabella Porkchops

Whether you spell them portabellas, portabellos or portobellos, mushroomy goodness awaits — particularly when paired with porkchops.  As promised, I’ll divulge the recipe.

But first…

I’d like to thank Paula from bell’alimento for her inspiration for this dish, as well as for the LeCreuset French oven I won earlier this winter.  (One benefit of blog world is connecting with generous friends who sponsor give-aways and the generous folks who sponsor them.)  Thank you so much.  I’ve been having fun with it ever since!

I chose mine in a gorgeous Truffle color…

Although truffles weren’t in the budget, portabellas were.  Here’s my adaptation of the original recipe

Portabella Porkchops

4 bone-in sirloin pork chops

1/2 c. flour

1 tsp. seasoned salt (I used Lawry’s)

1/2 tsp. freshly ground pepper

2 Tbsp. extra virgin olive oil (more, as needed)

2 Tbsp. butter (more, as needed)

8 oz. Portabella mushrooms, thickly sliced

Kosher salt & freshly ground black pepper, to taste

1 1/2 c. dry white wine (I used Chardonnay)

2 cloves garlic, peeled and sliced

2 rosemary leaves, minced

Preheat oven to 325° F.

Combine flour, Kosher salt and freshly ground pepper.  Dredge pork chops in mixture; set aside.

Heat olive oil and butter in a large, heavy skillet.  Add mushroom slices; saute until golden.  Season with Kosher salt & pepper; transfer to bottom of French or Dutch oven.

Meanwhile, (if needed) add more olive oil and butter to skillet.  Sear pork chops on both sides until golden.  Lay pork chops over mushrooms.

Deglaze skillet with wine.  (Add a little at a time and scrape the fond to incorporate all of the flavor.)  Add sliced garlic and minced rosemary; lower heat.  Simmer until sauce is reduced to your liking.

Carefully pour sauce into French or Dutch oven between and/or around (not over) pork chops.  Cover and place in oven.

Bake approximately 30 minutes, until pork chops are tender and cooked through.  Remove from oven; allow to rest for 5-10 minutes.  Serve with rice or noodles, topped with Portabella Mushroom Sauce.

Wishing you a hearty and yummy (not to mention mushroomy) New Year!

~ Kim

P.S.   I’ve been making some changes to my blog, including the addition of “Facebook page live.”  Please be sure to join there and/or like me (gratuitous plug…)  The more, the merrier!

17 thoughts on “Portabella Porkchops

  1. Hi Kim, Happy New Year! Just getting caught up on your blog here – and first of all, that photo with the hummingbird is so special!

    This recipe sounds delightful and reasonably diet friendly. Will try it out one of these weeknights! Hope you had a wonderful holiday season.

  2. Whoa-I will never think of pork chops in the same way again. I always have them, but I have never thought to top them! The mushrooms and the sauce ladled over that chop does pull you in. I am ready to eat this.
    Congrats on the win of the Le Creuset- I am sure you will enjoy that for years to come!

    • Tina, thanks for stopping in to comment! Pork chops are my hubby’s favorite and I have fun coming up with new ways to serve them. Thank goodness for food blogging friends for inspiration! :)

  3. Your blog is my dirty little secret. I have to read it in an enclosed, dark room where no one else can see the large puddles of dribble that I produce thanks to your mouth watering recipes and gorgeous photos.
    However, I do pack a lot of liquid so I don’t dehydrate and this prevents your blog from being a health hazard. In short: I LOVE your blog posts. And I LOVE mushrooms.

    Thank you for the Christmas and New Year wishes. Hope you had a fantastic time too and that you got everything you could have hoped for. x

    • I still can’t believe it, Ann! Last year my sister gave me a Lodge Dutch oven, which I love dearly (my sister and the Dutch oven!) and it’s been fun having more toys to play with in the kitchen. :) Glad you liked the pork chops!

  4. Ok, ok, u win! First, u tempt me with my fave Portobello Mushrooms, then with the Pork Chop I like. Following that, u divulged that u’ve won a LeCreuset French oven?? I’m soooooooo jealous!!

    Le Creuset is extremely expensive here in S’pore. I can barely afford the price, not to mention the weight. It’s heavy, right? The Truffle colour is absolutely classy & awesome!

    Kimby, I’m so hungry now after looking at your post. What a sumptuous meal!

    • Shirley, after I found out that I’d won, I told my hubby he needn’t get me a Christmas present. :) I’m feeling very blessed at this moment. Thanks for your comments!

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