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Mushroom and artichoke pork chop skillet

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    Mushroom and artichoke pork chop skillet Gluten Free Low Sodium

    When you think of pork, think of protein! Your body uses protein to maintain and build muscle. 


    2 tablespoons extra-virgin olive oil, divided
    4 pork chops (about 4 ounces each)
    1/2 teaspoon freshly ground black pepper
    3 cloves garlic, minced
    8 ounces baby portabella mushrooms, sliced
    1/4 cup chopped fresh parsley
    1 tablespoon spicy brown mustard
    2 cups low-sodium chicken broth
    1 teaspoon cornstarch
    1 15-ounce can artichoke hearts, drained
    1/4 cup half-and-half


    1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops and cook for 2 minutes. Turn and cook for 3 more minutes. Transfer pork chops to a plate and set aside.
    2. Add remaining oil to pan. Add pepper and garlic, and cook for 1 minute. Add mushrooms and parsley, and cook (stirring) for 8 minutes.
    3. Stir in mustard and broth, and cook until reduced to half (about 10 minutes). Stir in remaining ingredients and add the pork chops. Cook for 4 to 8 minutes, until thickened to desired consistency.
    4. Enjoy warm.

    Makes 4 servings

    Recipe contains: milk

    Carb choices per serving: 1/2

    *Option not included in nutrition facts.


    Add some color (and flavor) to this dish with a handful of bright-red cherry tomatoes!*

    Nutrition Facts