Garlic-Lemon Pork With Mushrooms and Onion

20 12 2012

I originally saw this pork recipe in Everyday Food….and then I was cruising Pinterest and saw it pinned with a twist of adding mushrooms and onions. It just so happened that this was the twist I was planning to put on this meal myself! Great foodie minds 🙂

Garlic-Lemon Pork With Mushrooms and Onion

Garlic-Lemon Pork With Mushrooms and Onion

The following serves 4 (

  • 1/4 cup all-purpose flour
  • 2 lemons, 1 zested and juiced, 1 very thinly sliced
  • 1 pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick (or just use 4 large pre-sliced pork chops)
  • Salt and pepper
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter, divided
  • 4 cloves garlic, thinly sliced
  • 3/4 cup low sodium chicken broth
  • 1 package sliced mushrooms
  • Half an onion, sliced
  • 2 Tbsp sliced fresh chives

Place flour in a shallow dish and stir in 1 tsp lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.

In a large skillet, heat oil and 1 Tbsp butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.

Reduce heat to medium, add the onions and let them start to brown. Next add the mushrooms and garlic. Add a little more oil if needed and continue cooking until mushrooms are browned.

Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 Tbsp lemon juice, season with salt and pepper, and sprinkle with chives.

This Girl’s Extras:

  • I omitted the flour altogether, and replaced olive oil for butter and the pork turned out great!
  • In place of the flour I seasoned the pork with lemon zest, salt and dried herbs such as parsley and basil.
  • Serve with roasted veggies such as zucchini and squash topped with asiago cheese and walnuts for a well-rounded meal 🙂



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