ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herbed Pork with Sautéed Wild Mushrooms

Randy Mayor; Melanie J. Clarke

4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

This 20-minute recipe features thyme-seasoned pork over polenta to soak up all that delicious mushroom sauce.


  • 1 teaspoon vegetable oil
  • Cooking spray
  • 3 cups sliced shiitake mushroom caps
  • 1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
  • 1 teaspoon dried thyme
  • 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
  • 1 cup fat-free, less-sodium chicken broth
  • 2 teaspoons cornstarch

Nutrition Information

  • calories 181
  • caloriesfromfat 27 %
  • fat 5.5 g
  • satfat 1.6 g
  • monofat 2.1 g
  • polyfat 1.2 g
  • protein 27.4 g
  • carbohydrate 4.2 g
  • fiber 0.9 g
  • cholesterol 78 mg
  • iron 1.8 mg
  • sodium 415 mg
  • calcium 31 mg

How to Make It

  1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.

    Herbed Pork with Sautéed Wild Mushrooms
    Randy Mayor; Melanie J. Clarke
  2. Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.