Portobello Pork Chops

1 1/2 cups mild, chunky salsa
4 bone-in rib or loin pork chops, 3/4 inch tick
1 cup chopped Portobello mushrooms
2 tablespoons maple syrup
1 cup shredded cheddar cheese
1/4 cup snipped fresh parsley

Preheat oven to 3750 F. Trim excess fat from pork chops.

Spread salsa over bottom of 3-quart rectangular baking dish. Arrange pork chops on top of salsa.

Combine mushrooms, syrup, and cheese. Toss to coat; spoon over pork chops. Bake 25-30 minutes. Sprinkle with snipped parsley. Serve chops with salsa mixture.

NOTE – TIP FOR MAKE AHEAD: This is a nice recipe for making ahead and freezing. Use a freezer/baking dish or foil pan. Assemble ingredients as directed above, without cheese and parsley. Seal, label and freeze. To use, thaw in refrigerator; sprinkle with cheese, bake as directed above. Sprinkle with parsley before serving.

“Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com.” Complete the meal by serving chops with brown rice and steamed broccoli. Recipe serves 4

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