Ingredients for Peppered Pork Chops W Portabella
- 4 bone-in pork chops (about 1 inch thick)
- 1/2 lb portabella mushrooms, sliced
- Red Bell Pepper
- Green Bell Pepper
- Yellow Bell Pepper
- Orange Bell Pepper
- Poblano Pepper
- Onion
- Roma Tomato
- Fresh Garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Worcestershire Sauce
- 1 teaspoon garlic powder
- 1/4 cup beef broth
- 2 tablespoons fresh parsley, chopped
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How to Make Peppered Pork Chops W Portabella
- Pat the pork chops dry with paper towels and season generously with salt, pepper, and garlic powder.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Sear the pork chops for 3-4 minutes per side, until nicely browned.
- Add the sliced portabella mushrooms to the skillet and cook for 5 minutes, stirring occasionally.
- Reduce the heat to medium-low, add the beef broth, and let it simmer for 10 minutes, allowing the flavors to meld.
- Remove the pork chops from the skillet and let them rest for 5 minutes before slicing.
- Stir in the chopped fresh parsley before serving.
- Serve the peppered pork chops over mashed potatoes or rice, and garnish with extra parsley.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
35g
Carbs
2g
