Herbed Pork with Sautéed Wild Mushrooms

  • deebi547580 Posted: 09/20/09
    Worthy of a Special Occasion

    My husband and I love this recipe, great gravy to dip bread in or add mashed potatoes! We love the portabella mushrooms with this recipe. Sara must be missing her taste buds! I make this regularly for an everyday kind of meal!

  • nursekathy Posted: 09/11/10
    Worthy of a Special Occasion

    Was very quick and easy. The pork was juicy given the short cooking time. Would be better with beef broth (would give the gravy more flavor) Also would probably be fine with regular mushrooms instead of the pricey shiitake mushrooms. I added some salt as the gravy was quite bland. Served the dish with corn on the cob (it is summer after all!) and rotelli pasta as my hubby likes to put gravy on them as they hold gravy/sauce well. Would make again on a weeknight but would not serve to company or use for a special occasion.

  • nottenrose Posted: 11/05/09
    Worthy of a Special Occasion

    We followed the recipe precisely (although our pork chops were thicker and therefore took longer to cook), and thought it was -- at best -- okay. Adding more salt and some Emeril's essence at the table (which we NEVER do ordinarily) made it a bit better. Overall, it was easy to make but pretty bland. The recipe went straight to the recycling bin, as we won't be making it again.

  • bkotto Posted: 09/13/09
    Worthy of a Special Occasion

    Made exactly as written. Very good and easy to make. Will cut down on the thyme next time as we thought it was too strong. Served with wild/brown rice mixture and fresh garden tomatos.

  • Belladonna714 Posted: 09/18/10
    Worthy of a Special Occasion

    The flavor of the rub was good but the sauce was rather bland and thin, dispite the cornstarch. I'm not sure what exactly it's missing but it needs a little something extra. I used 1 Tblsp. fresh thyme, and had thick chops so finished in the oven. Served with brown rice and a green salad. Honestly, would probably not make this again.

  • meemsx3 Posted: 09/04/09
    Worthy of a Special Occasion

    This was very good! My husband loved it! the only thing that I changed was I used steak, we are not real pork eaters. We had mashed potatoes and salad with it. I would make this for a special occasion or company. And would make it again for my husband!

  • Erms213 Posted: 09/14/09
    Worthy of a Special Occasion

    Made as written and my husband loved this dish! I thought it was good those shiitake mushrooms were really good 1st time I've had them!

  • LutzCat Posted: 09/14/10
    Worthy of a Special Occasion

    The steak seasoning rub on the pork adds really nice flavor. I used baby bella mushrooms in place of the shitake's, and I agree with other reviewers that this recipe definitely needed some salt. Good recipe, but not what I would consider outstanding, although the presentation was very nice. Served with mashed potatoes, baby limas, and freshly cooked apples.

  • casey64 Posted: 09/27/10
    Worthy of a Special Occasion

    okay, I made a huge substitution because my husband and I do not like mushrooms, so I used sweet onions instead, fabulous meal, will definitely make this again and again

  • kittykat0912 Posted: 10/23/10
    Worthy of a Special Occasion

    Great recipe for mushroom lovers. I served it over creamy polenta with a side of rainbow swiss chard. Delicious!

  • laegnome Posted: 10/01/11
    Worthy of a Special Occasion

    Very tasty, in spite of using too much pepper and not enough thyme due to misreading the recipe. I agree with other reviewers that the sauce remained a little too thin, so will have to experiment with that next time. Worth another try!

  • koriander Posted: 02/03/12
    Worthy of a Special Occasion

    I liked this and would make it again - very flavorful, quick, and easy. I made a few changes - used about 3/4 c broth, 1/4 c sweet Marsala, and spicy Montreal seasoning. Also, I used portabello mushrooms instead of shitake. I used more starch to make sure the sauce was thickened.

  • J0snowbunnie Posted: 10/07/12
    Worthy of a Special Occasion

    Very flavorful. I used a mix of shitake, portabella, and standard white mushrooms. The sauce didn't thicken enough, so you would definitely need rice or something else to soak up the sauce.

  • rstarrlemaitre Posted: 07/27/12
    Worthy of a Special Occasion

    This was just okay. Loved the spice rub, but the "gravy" was thin and had almost no taste to it. Maybe some soy sauce stirred in for an earthy, salty kick? Definitely needed a bed of rice underneath to perk things up. Polenta would also be good.

  • NativeTexan Posted: 10/20/13
    Worthy of a Special Occasion

    I'm giving it three stars with reservations. My family liked the general idea of this recipe, but if I make it again there will be a major change. I used McCormick Grill Mates Montreal Steak Seasoning, which we love on steaks. Big mistake!!! It was WAY too salty. In fact, the seasoning was simply overwhelming. Next time, I will use an herb rub from another pork chop recipe--with no salt--instead of steak seasoning.

  • Mary95 Posted: 10/16/13
    Worthy of a Special Occasion

    My family liked this one. I doubled the steak seasoning and added garlic, so it had lots of flavor. We had wild rice instead of brown, giving it great texture too.

  • Twintwo Posted: 10/20/13
    Worthy of a Special Occasion

    This was very tasty and I would make it again. I think the shiitake mushrooms really made this dish! We are going to try the sauce on beef patties.

  • seaside725 Posted: 09/09/13
    Worthy of a Special Occasion

    I thought this was ok. It definitely was lacking in flavor. I agree that it probably would have been better with beef broth. And lots more seasoning. I served it with mashed potatoes and fresh green beans.

advertisement

More From Cooking Light