Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Recipe by Cooking Light October 2014


Credit: Hector Sanchez; Styling: Lindsey Lower

Recipe Summary

30 mins
50 mins
Serves 4 (serving size: 1 pork chop, 1/2 cup mushroom sauce, and 3/4 cup rice)


Ingredient Checklist


Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

  • While rice cooks, melt butter in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.

  • Add rosemary, mushrooms, and onion to pan; cook 8 minutes, stirring occasionally. Sprinkle mushrooms with flour; toss to coat. Stir in wine and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer 10 minutes or until desired degree of doneness.

  • Stir hazelnuts, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into rice. Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional ­minutes. Remove from heat, and stir in sour cream. Serve pork chops with mushroom sauce and rice.

Nutrition Facts

352 calories; fat 14.8g; saturated fat 4.7g; mono fat 6.3g; poly fat 1.4g; protein 30g; carbohydrates 23g; fiber 2g; cholesterol 82mg; iron 3mg; sodium 538mg; calcium 90mg.