Sauteed pork chops with mushrooms and roasted cauliflower

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 18.5 g
  • Cholesterol: 63.3 mg
  • Sodium: 480.5 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 24.8 g

View full nutritional breakdown of Sauteed pork chops with mushrooms and roasted cauliflower calories by ingredient


6 servings each with 8.4 carbs each 6 servings each with 8.4 carbs each
Number of Servings: 6


    1 tbsp butter
    6 bone-in pork loin chops (about 1" thick)
    1/2 tsp salt and 1/2 tsp pepper
    1.25 cups chicken broth
    2 tbsp Dijon mustard
    3 tbsp chopped fresh parsley, divided
    1 (8oz) container baby bella mushrooms

    1 large head cauliflower, cut into florets
    2 tbsp olive oil
    1 tsp dried marjoram or dried basil
    2 tbsp balsamic vinegar
    1/2 cup grated parmesean cheese


Heat butter in large skillet over medium heat. Season pork chops with salt/pepper. Saute chops, in batches if needed, 7 minutes per side or until temperature registers 145 degrees. Remove from pan, cover with foil. Add broth, mustard, 2 tbsp of parsley and add mushrooms to skillet, cook 3 minutes or until mushrooms are tender. Serve sauce over chops, sprinkle with remaining parsley. For cauliflower side dish, preheat oven to 450, toss cauliflower, oil, basil/marjoram, salt/pepper and put on rimmed baking sheet. Roast 15 minutes or until cauliflower begins to soften. Toss cauliflower with balsamic vinegar and cheese. Cook 5-10 minutes more, until browned.

Serving Size: 6 pork chops + 1cup cauliflower

Number of Servings: 6

Recipe submitted by SparkPeople user MDSHEPARD.

Member Ratings For This Recipe

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    Excellent flavor, the tomatos were wonderful. - 11/21/14