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Pork Chops in Savory Mushroom Cream Sauce

Smother pork chops in a homemade cream sauce with yogurt and fresh mushrooms for a tasty, 30-minute dinner!

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

4
boneless pork loin chops (1/2 inch thick)
1/2
teaspoon seasoned salt
1/2
teaspoon pepper
4
teaspoons canola or olive oil
1
medium onion, cut into thin wedges
1
package (8 oz) sliced fresh mushrooms (3 cups)
1/2
cup Progresso® chicken broth (from 32-oz carton)
4
teaspoons cornstarch
1
container (6 oz) Greek Fat Free plain yogurt
4
cups hot cooked rice or pasta

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
  • 2 In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
  • 3 In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
  • 4 Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.
  • 1 Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
  • 2 In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
  • 3 In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
  • 4 Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.

EXPERT TIPS

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Expert Tips

Serve with a tossed salad or fresh fruit and hearty bread to complete your dinner.

Cook the yogurt over low heat when added to the sauce to prevent curdling.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
950mg
950%;
Total Carbohydrate
54g
54%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
10%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.