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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

CarolFerro's Review

December 15, 2014
The family loved this meal! Based on the reviews, I tweaked the recipe a bit. I cooked the mushrooms with a teaspoon of garlic (add the garlic with a minute left of cooking mushrooms so it won't burn). I removed the meat to let sit and then made the gravy. Then for the gravy, I used beef broth and doubled it. You need to bring it to a boil and cook for a minute to get it to thicken and then I added a pat of butter to finish off the gravy and that made a huge difference.

3 1/2 stars

April 21, 2016
Nice easy dinner.  I added minced garlic to the mushrooms and thickened the beef broth a bit more than the recipe called for.  Served with garlic mashed potatoes and steamed broccoli.  The family loved it.  Nothing fancy here but will make again.


July 15, 2015
Made this tonight. The hubby loved it as is with one minor change. I used regular chicken stock instead of low sodium. This may be why the dish tasted too salty to me. I'd suggest using the low sodium stock not the regular. Also, if you are not big on mushrooms, like my husband, you can reduce the amount by half or even less if you so choose. I also liked the "gravy" aka the "sauce". I'm glad it was more saucy than like traditional gravy, which can be kind of heavy. Solid recipe. Will make again with the changes noted above.

CindyH's Review

December 14, 2014
This was really delicious. I actually doubled the gravy part so we could have it with the mashed potatoes. The gravy thickened right up for me. I just doubled the ingredients as outlined in the recipe and it worked for me. It doesn't look like a gravy with flour, so the appearance is not the same so don't expect a solid, floury looking gravy. It's not translucent but sort of the consistency of, if translucent has a consistency :). But it's GOOD.

webbiedebbie's Review

October 21, 2013

NativeTexan's Review

October 20, 2013
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.

Twintwo's Review

October 20, 2013
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.

Mary95's Review

October 16, 2013
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.

seaside725's Review

September 09, 2013
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.

J0snowbunnie's Review

October 07, 2012
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.