What’s For Dinner: Herbed Pork with Sauteed Wild Mushrooms
It’s the middle of the week and the weekend is only a couple days away. Since your mind is probably already thinking about that to do Saturday night, not what’s for dinner after work, we’re here to help you with tonight’s recipe.
These meals provide excellent variety to your diet, and can make anyone feel like a Master Chef. Try them all this week, or keep them in your back pocket when you’re expecting some company. And now that it’s Sunday, you may be in need of a recipe for your family dinner. Look no further: we’ve got a delicious pork recipe!
Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don’t have steak seasoning—a blend of black pepper, crushed red pepper, salt, and garlic—use 1 teaspoon of cracked black pepper.
1 teaspoon vegetable oil
3 cups sliced shiitake mushroom caps
1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
1 teaspoon dried thyme
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
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.
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.