4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 pound sliced fresh mushrooms
4 green onions, chopped
1/4 cup Dijon mustard
1 to 1-1/2 teaspoons chipotle or other hot pepper sauce
1 tablespoon red wine, optional
1 tablespoon minced fresh tarragon
Directions
Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°.
Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.
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Average Rating:
mandyleigh86
Apr 18, 2018
This was really good and surprisingly light. I used baby Bella mushrooms, and I added the red wine. My only issue was using grey poupon. Its a very spicy, in your nose, Dijon. Next time I will try Maille, it is slightly milder.
justmbeth
Feb 10, 2017
I made mine in a cast iron skillet. Loved the bed of mushrooms. Served with garlic-olive oil mashed potatoes.
Reviews
This was really good and surprisingly light. I used baby Bella mushrooms, and I added the red wine. My only issue was using grey poupon. Its a very spicy, in your nose, Dijon. Next time I will try Maille, it is slightly milder.
I made mine in a cast iron skillet. Loved the bed of mushrooms. Served with garlic-olive oil mashed potatoes.
Wonderful flavor and easy. My kind of meal.