Pork Chops With Asparagus and Mushrooms
"This is a very easy dish to make. The mushrooms and asparagus really add to the flavor of the pork chops!"
photo by daisygrl64
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 boneless pork chops, 3/4 inch thick
- 1 bunch fresh asparagus
- 2 garlic cloves, finely minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 teaspoons cornstarch
- 1⁄4 cup white wine
- 6 ounces sliced fresh mushrooms
- 1 (14 ounce) can beef broth
- 4 shallots, minced
- 1⁄2 teaspoon thyme
- salt
- pepper
directions
- In a skillet brown pork chops on both sides in olive oil (2-3 minutes).
- Remove chops from skillet, keep warm.
- Add white wine, garlic, onion, spices and Worcestershire sauce to skillet, stir constantly.
- Once onion and garlic are soft, add beef broth and place pork chops in skillet.
- Cook on medium low for approximately 30 minutes covered.
- Add asparagus and mushrooms, cover and cook 8-10 minutes.
- Thicken sauce with cornstarch and serve over egg noodles or rice.
- If you need more liquid, add more beef broth or wine to sauce.
Questions & Replies
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how could I do this in the Instant Pot?
Reviews
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A lot of chopping involved and I found the prep time to be a little on the long side and the amount of time you cook for should be upped by ten minutes because of the veggies. This aside, it is a low calorie version of what I would call comfort food. I was very pleased with the outcome and will be making it again in the future. -
This was without doubt 5*!! The sauce is marvelous, we used it over the pork chops and over potatoes, cooked in tinfoil with walla walla onions. I didn't realize until too late that I was out of beef broth, so had to use chicken broth, the only other change I made was the shallots, had none, so used some of the walla walla onions. Prep time was good and the cooking time was perfect! The asparagus was tender crisp, all of it was just sooooooo good! a real taste treat and DH said to make sure this one was put into my hard copy, it is a keeper!! Thanks for posting CBettiga!! -
The sauce in this dish has EXCELLENT flavor! We will definitely be making this one again. We used only 2 pork chops (for 2 people) and only had a little of the sauce left over. Our 'bunch' of asparagus was 1 lb. and instead of adding it to the sauce, we microwaved it on high for 5 minutes until it was tender-crisp and served it as a side dish. We served the sauce over egg noodles, as suggested. Thanks CB! BTW, it DID only take 15 minutes to prepare! M&Mers
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Worth the minimal effort it takes to chop & watch. The sauce is great over noodles. I used 24 asparagus spears and only cooked them for 5 minutes (I like really crisp), added 1 more garlic clove.used a quarter cup of apple wine (not cider) and we all enjoyed every bite.This will be cooked again Thanks CBettiga
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DH and I made these pork chops last night for dinner. I found the prep to be quite easy--this is not a difficult dish to make. I would have increased the amount of cooking time, like another reviewer said, to make the asparagus a little less crunchy (the meat was fine). For all of the wonderful ingredients that make up the dish, I was expecting it to be more flavorful. I served the dish over mashed potatoes instead of rice or egg noodles as the thick gravy lends itself well to the potatoes.
see 9 more reviews
Tweaks
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I found my pork chops dried out a bit too much, I think I would use bone-in rib chops next time. I also added an extra tsp of cornstarch when it did not thicken properly, and used chicken stock instead of beef stock as I do not personally like the flavor of beef. Aside from that, this was really delicious, it will be going in my recipe book! -
DH and I made these pork chops last night for dinner. I found the prep to be quite easy--this is not a difficult dish to make. I would have increased the amount of cooking time, like another reviewer said, to make the asparagus a little less crunchy (the meat was fine). For all of the wonderful ingredients that make up the dish, I was expecting it to be more flavorful. I served the dish over mashed potatoes instead of rice or egg noodles as the thick gravy lends itself well to the potatoes.
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Very yummy! I used pork loin instead of pork chops, and they turned out juicy and tender. My husband and I loved it!
RECIPE SUBMITTED BY
Christine Bettiga
Corpus Christi, TX
I was born and raised in Pueblo, Colorado.
I moved to Corpus Christi, Texas in 1998.
I enjoy camping, sewing and gardening.
My husband and I love to cook. We are always trying new recipes and adding to old ones. We BBQ every weekend and always have a crowd of friends over to taste our creations! Usually we are watching Nascar and/or football while we BBQ!
I am a Denver Bronco Fan, but I also like the Houston Texans.
