Skillet Mushroom-Rosemary Pork Chops

These tender chops are a classic, cozy choice on any night of the week. The broth infuses the pork chops and sauce with flavour.

Products you'll need:

CAMPBELL'S® Condensed Beef Broth

CAMPBELL'S® Condensed Beef Broth

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Ingredients

  • 4 bone-in pork chops (1 1/2lb/680g)
  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) olive oil
  • 1 medium onion, chopped
  • 1 package sliced mushrooms (3 cups)
  • 4 cloves garlic, minced
  • 2 tbsp (30 mL) all-purpose flour
  • 1 can CAMPBELL'S® Condensed Beef Broth (undiluted)
  • 1 tbsp (15 mL) lemon juice
  • 1 1/2 tsp (8 mL) chopped fresh rosemary

Directions

  1. Heat half of the butter and the oil in skillet over medium-high heat. Brown chops 3 minutes per side; transfer to plate. 
  2. Add remaining butter, onion and mushrooms to pan; cook, stirring occasionally, for 4 minutes or until softened. Add garlic; cook and stir for 30 seconds. Sprinkle with flour. Cook, stirring for 1 minute.
  3. Gradually stir in broth. Return pork and any accumulated juice to pan. Cover, reduce heat and simmer until pork is tender, adding 2 – 3 tbsp (30 – 45 mL) water as pork cooks if sauce gets too thick, about 45 minutes. Stir in lemon juice and rosemary.

Recipe tips

  • If you don’t have any fresh herbs on hand, use a generous pinch of dried rosemary, instead, and add along with the broth.
  • Sprinkle with chopped fresh parsley, if desired.
  • Serve with prepared stuffing or mashed potatoes and steamed green beans.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 290
Fat 16 g
Sodium 550 mg
Carbohydrate 9 g
Dietary Fibre 1 g
Protein 27 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of protein

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