Review - Herbed Pork with Wild Mushroom Sauce July 2002

[Leonard]

I made this recipe for dinner tonight and it was delicious! I had button mushrooms on hand so I used them instead of shitake. It didn't seem to make a difference. The pork chops had a great taste. You can really taste the herb rub, but the sauce was amazing! I spooned some over the noodles I served with it. The dinner was Herbed Pork, noodles, green peas and fruit and cheese kebabs for dessert. YUM!!

I did cook the mushrooms and sauce longer than the recipe stated. I wanted a more concentrated flavor!

[Peggy C.]

Leonard, thansk for the review, I thought this looked good also.

[SusanMac]

Plus, I love your idea for fruit and cheese kabobs for dessert! Never thought to try that before.

[emily]

Ok, since I don't have July yet (and don't know if I will since I moved this month ) could someone be kind enough to post this recipe for me? It sounds great!

TIA,

emiliy

[Molli526]

Here it comes

[Molli526]

Herbed Pork with Sauteed Wild Mushrooms

If yu don't have steak seasoning- a blend of black pepper, crushed red pepper, salt, and garlic- use 1 tsp cracked black pepper. Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesean Cheese.

1 tsp vegetable oil
Cooking spay
3 cups sliced shittake mushroom caps
1 1/2 tsps steak seasoning (such as McCormick Grill Mates)
1 tsp dried thyme
4 (4-ounce) boneless center-cut loin pork chops
1 cup fat-free, less sodium chicken broth
3 tsps cornstarch

1. Heat oil in a large nonstick skillet coated with cooking spray ovr medium high heat. Add sliced mushrooms; saute 3 minutes or until tender. Remove mushrooms from pan.

2. 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.

Yield: 4 servings (seving size 1 pork chop and about 1/3 cup sauce)

181 calories, 5.5g fat

[emily]

Um, Molli, by here it comes did you mean the recipe? And if so, is it in invisible ink?

emily

oh, you snuck up on me while i was waiting for my 60 seconds between posts to expire.

thanks, molli!

[Molli526]

You're welcome. I just didn't want someone else to type it in while I was doing it.

[aggie94]

Well, the recipe does get thumbs-up for being fast and easy to prepare. The pork chops were fine, a little on the peppery side. (I didn't have steak seasoning, but CL says it's a blend of black pepper, crushed red pepper, garlic, and salt, so I made up a blend of my own using 3 parts black pepper, 1 part crushed red pepper, 1 part salt, and 1 part garlic powder). The "sauce" didn't thicken at all, so I had to add more cornstarch. And I found it needed quite a bit of salt -- without it, it was very bland.

I served this with plain white rice and stir-fried cabbage, which was excellent. A tasty dinner, but I'm not sure the pork is worth making again.

[Peggy]

Made this tonight for dinner. A very quick and easy recipe for a busy evening. The plus is that it was delicious too! I used the shiitake mushrooms and I think they really made the dish. They gave the sauce an earthy, complex flavor that I don't think you would get with regular mushrooms. I didn't have the special seasoning so I sprinkled the pork chops lightly with garlic salt and pepper - then added the thyme. A very impressive meal for very little effort. I served it with couscous which was perfect for all of the juices. My sauce didn't thicken either so I added additional cornstarch. It never got really thick but the extra cornstarch did help a bit.

Peggy

[CindyKane]

Yuuuuummmm!

Tried this one last night and thought it was AMAZING too! I served with couscous also and it was a real treat.

A definite make-again!

[Mickey17]

Made this last night for dinner and it was pretty good.

I think it would have been better if I didn't go COMPLETELY overboard when I was peppering the pork. It pretty much tasted like I had rolled the pork in black pepper. (Totally my fault for not following the recipe when it comes to how much seasoning to use, it just didn't look like enough)

All in all the sauce was good, if a little bit on the bland side and the mushrooms were, well they were good mushrooms.

I will probably try this again and actually buy steak seasoning and apply it much lighter.

[cooksrhot]

Originally posted by aggie94
...And I found it needed quite a bit of salt -- without it, it was very bland.

Don't ya'll find that a lot of CL dishes are not salty enough? Almost everytime I make something from CL (which is quite often!) I add more salt than it calls for.

I thought this dish was yummy! That steak seasoning is the only thing I use on steaks and burgers. I used 1/2 shiitake and 1/2 baby bellas in mine. I served it with brown basmati rice. This was a keeper in my house.

[Peggy]

Originally posted by cooksrhot


Don't ya'll find that a lot of CL dishes are not salty enough? Almost everytime I make something from CL (which is quite often!) I add more salt than it calls for.

cooksrhot,

This is another example of how different all of our tastes are! When I see salt in a CL recipe (or any recipe, for that matter), I usually decrease the amount or delete it all together. I find that most CL recipes are too salty for my tastes! My Supper Club does hound me to add the salt when we cook together, so I add more than I used to. Guess it just depends on what you are used to!!

Peggy

[semmens]

I made this for dinner last night and we really enjoyed it; I served brown rice for me, white for dh.

I usually add LOTS of salt to CL recipes but I felt like the seasoning was just perfect. I was a little surprised at how low the sodium stats looked for this recipe as I thought the McCormick Grill Mates were fairly high in salt.

Definitely a keeper. And South beach/LC friendly too!

Laura