Braised Boneless Pork Chops with Rosemary, Tomatoes & Mushrooms

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 397.4

Total Fat: 22.9 g
Cholesterol: 69.5 mg
Sodium: 969.0 mg
Total Carbs: 14.9 g
Dietary Fiber: 5.7 g
Protein: 28.2 g

View full nutritional breakdown of Braised Boneless Pork Chops with Rosemary, Tomatoes & Mushrooms calories by ingredient

Introduction

Another Columbus Dispatch recipe. Another Columbus Dispatch recipe.

Minutes to Prepare: 20

Minutes to Cook: 90

Number of Servings: 4

Ingredients

1 lbs (about 4) boneless pork chops (1/2" thick)

1 1/2 Tbsp. dried rosemary

1 1/4 tsp. kosher salt

1 tsp. ground pepper

3 Tbsp. olive oil

1 can (14.5 oz) petite diced tomatoes w/juices

3 cups chicken broth

1/2 cup dry red wine

Slide Vidalia onion

1/2 lb. brown mushrooms (like Baby Bellas)

2 large garlic cloves, thinly sliced

Directions

Sprinkle chops with rosemary, salt and pepper on both sides. Heat 2 Tbsp. olive oil in large skillet. Add chops and brown, about 5 minutes/side. Remove chops, set aside and saute onions in same pan. Add tomatoes, broth and wine. Bring to gentle simmer, reduce heat and cover. Simmer for 30 minutes.

Meanwhile, slice mushrooms into 1/4" slices. Heat remaining olive oil in another skillet over medium heat. Add mushrooms and saute until lightly browned. Add garlic and cook, stirring, about 2 minutes. Remove from heat.

Uncover large skillet after 30 minutes of cooking and cook for another 30-40 minutes until chops are tender. Add a little more chicken broth if necessary. Add mushrooms to pan and heat. Serve over rice, noodles or potatoes. Makes 5 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PMGOHIO.