Tuscan chops with portobello sauce

Prep 5 min
Plus Cooking time: 30 minutes
Makes 4 servings with leftover sauce

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342-g pkg
portobello mushrooms, or 2 large portobello mushrooms
1 tbsp
veal or pork chops, at least 1-in. thick
1 cup
sherry, or dry red wine
750-mL jar
roasted red pepper pasta sauce, or your favourite pasta sauce, about 3 cups
1 tsp
dried rosemary
1/2 tsp


  • Slice dirty ends from mushroom stems and discard. Slice both stems and caps into 1/4-inch- (1-cm-) thick pieces. If pieces are large, slice in half. Heat oil in a large wide saucepan set over medium-high heat. Add chops and cook until browned on both sides, about 2 minutes per side. Remove meat to a plate.
  • Immediately add mushrooms to pan and stir constantly until lightly browned, about 2 minutes. Pour in sherry. Using a wooden spoon, scrape brown bits from pan bottom into sauce to add flavour. Stir in pasta sauce. Crumble rosemary over sauce. Add salt. Reduce heat to medium. Return meat and any juices that have accumulated on plate to sauce. Spoon sauce over chops. Cover and simmer, stirring and turning meat often, until chops are tender, from 20 to 25 minutes. To serve, spoon 1/4 cup (50 mL) sauce over each chop. Great with mashed potatoes, celery and baby carrots. Pour remaining sauce into a freezer bag, seal and refrigerate up to 3 days or freeze up to 2 months. Use as a base for pasta.

Skillet dinners are great time savers, especially if you can make more than one meal from them with minimal preparation time. Roasted red pepper pasta sauce and portobello mushrooms dress up chops. Leftover sauce becomes another night’s delicious pasta toss.

Tomorrow’s meal

Stir-fry a mixture of mushrooms, such as button, shiitake and oyster, in a large frying pan. Add sauce saved from chops, stirring often. Taste and add salt and pepper, if needed. Then toss with hot cooked penne or linguine. Sprinkle with freshly grated Parmesan and sliced green onions.


Calories 173, Protein 20.7 g, Carbohydrates 4.4 g, Fat 6.9 g, Fibre 0.8 g, Sodium 272 mg.
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