Pork With Mushroom And Balsamic Sauce

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Mar 7, 2005
Auckland, New Zealand
1 cup chicken stock
15 g dried porcini mushrooms
4 pork loin chops, trimmed of rind
1 Tbs oil
25 g butter
1 small onion, finely diced
1 tsp minced fresh garlic
4-6 portobello mushrooms, thickly sliced
4-6 shiitake mushrooms, stems trimmed only
1-2 Tbs finest quality balsamic vinegar

1 Pour the stock over the porcini mushrooms and set aside.
2 Pan fry the pork chops on the hot oil until just tender. Set aside and keep warm.
3 Add the butter, onion and garlic to the pan and stir over a low heat for 2-3 minutes. Add the portobello and shiitake mushrooms and cook a further 5 minutes.
4 Stir in the porcini mushrooms and stock and simmer until reduced to 1/4 cup.
5 Stir in the pepper and balsamic vinegar.
6 Serve over the pork chops with plenty of mashed potatoes.

Latest posts

Top Bottom