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 portobello 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.

First Published: 04/16/2018
Last Reviewed: 04/16/2018

stew with mushroom
Add some color (and flavor) to this dish with a handful of bright-red cherry tomatoes!*
mushroom and artichoke pork chop skillet nutrition label