Italian · Dinner
Grilled Pork Chops Hunter Style
Bone-in pork loin chop seared then grilled until charred, finished in a hunter-style sauce of mushrooms, onion, garlic, white wine, canned tomato and rosemary. Served with the pan sauce spooned over the chop, alongside soft polenta to soak up the drippings.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
544Calories
40.2gProtein
28.8gFat
18.9gCarbs
6.3gSugar
2.9gFiber
568mgSodium
126mgChol
8.1gSat Fat
1050mgPotassium
62mgCalcium
3.1mgIron
1mcgVitamin B12
8.8mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork chop dry and season both sides with salt and pepper. Slice the mushrooms, onion, and mince the garlic.
2
Sear
Heat olive oil in a heavy skillet over medium-high heat. Sear the chop 3 minutes per side until deep golden crust forms and internal temperature reaches 63°C (145°F).
3
Saute
In the same skillet over medium heat, sauté onion, mushroom and rosemary 4–5 minutes until mushroom releases liquid and garlic is fragrant, then add garlic and cook 30 seconds.
4
Deglaze
Pour white wine into the skillet and scrape up browned bits, simmering over medium heat 2 minutes until liquid reduces by half. Stir in canned tomatoes and chicken stock.
5
Plate
Spoon polenta onto a plate, set the chop alongside, pour the mushroom hunter sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz bone-in pork loin chop
- 200g200g mushroom
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup160ml dry white wine
- 200g3.5 oz, a quarter of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp fresh rosemary
- 2 tbsp2 tbsp olive oil
- 60ml4 tbsp chicken stock
- 80g80g cooked polenta
- salt, to taste
- black pepper, to taste
