Seared Pork Chops in Tomato-Mushroom Sauce

Oxmoor House
Low-sodium soy sauce is the secret ingredient in the tomato-mushroom sauce. Serve these chops with sautéed fresh spinach and a piece of crusty bread to soak up the juices.
4 servings (serving size: 1 pork chop and 2/3 cup sauce)


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4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick), trimmed
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 teaspoons olive oil
1 (14.5-ounce) can organic diced tomatoes with basil and garlic (such as Muir Glen), undrained
1 (8-ounce) package presliced mushrooms
1 medium onion, thinly sliced and separated into rings
2 teaspoons minced garlic
1/4 teaspoon dried rosemary
3 tablespoons low-sodium soy sauce


Prep: 12 Minutes
Cook: 35 Minutes

1. Sprinkle pork chops evenly with pepper; dredge in flour.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Reduce heat to medium; cook an additional 4 minutes on each side. Remove pork chops from pan, and keep warm.

3. Add tomatoes and next 5 ingredients to pan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add pork chops to pan; cook an additional 5 minutes or until thoroughly heated.

Created date

October 2009

Nutritional Information

Calories 279
Caloriesfromfat 31 %
Fat 9.6 g
Satfat 2.9 g
Protein 29.8 g
Carbohydrate 15.3 g
Fiber 2 g
Cholesterol 69 mg
Iron 2.1 mg
Sodium 749 mg
Calcium 37 mg