Seared Pork Chops in Tomato-Mushroom Sauce

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.

Yield: 4 servings (serving size: 1 pork chop and 2/3 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 31%
  • Fat: 9.6g
  • Saturated fat: 2.9g
  • Protein: 29.8g
  • Carbohydrate: 15.3g
  • Fiber: 2g
  • Cholesterol: 69mg
  • Iron: 2.1mg
  • Sodium: 749mg
  • Calcium: 37mg


  • 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


  1. 1. Sprinkle pork chops evenly with pepper; dredge in flour.
  2. 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. 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.
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