Pork Chops with Mushroom Sage Wine Sauce

4 portions, 2 1/2 cups sauce


  • 4 center-cut pork chops, about 1 1/4 pounds
  • 1/2 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1 pound fresh white mushrooms, sliced (about 5 cups)
  • 1 cup frozen pearl onions (from a 16-ounce package)
  • 1/2 cup chopped roasted red peppers (from a 7-ounce jar)
  • 2 ounces sliced proscuitto, chopped (about 1/3 cup)
  • 1/4 cup dry white wine
  • 1 teaspoon minced garlic
  • 3/4 teaspoon rubbed sage
  • 1/8 teaspoon ground black pepper


Sprinkle pork chops with 1/4 teaspoon of the salt, dividing evenly.

In a large skillet, heat oil until hot. Add pork chops; cook until golden brown on both sides, 6 to 7 minutes, turning once. Remove to a serving plate; cover with foil; set aside.

To skillet, add mushrooms; cook, stirring occasionally, until mushrooms are just golden, about 3 minutes. Add onions, bell peppers, proscuitto, wine, garlic, sage, black pepper and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until onions are tender, about 5 minutes. Spoon sauce over reserved pork chops.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8052

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