My husband and I are on the go A LOT! I’m always on the lookout for delicious meals that cook up very quickly, but look beautiful as if you’d spent hours preparing them. One night I had thick cut pork chops – about 30 small portobello mushrooms, fresh oregano and fresh sage – and we were hungry and needed to eat quick. I also had some spinach that was begging to be of service.

I used Garam Masala for a quick and delicious flavoring. It is a a mixture of different spices often including coriander, black pepper, cumin, cardamom, and cinnamon and is common in North Indian and some South Asian cuisines. It’s a terrific, already made up spice rub!


– serves 2-3

1.5 tbs. olive oil
1 tbs. unsalted butter
2 thick, center cut pork chops with the tenderloin section
Garam Masala
About 30 small Portobello mushrooms, washed quickly and cut in half.
¼ cup leftover dry white wine or dry vermouth
¼ – 1/3 cup chopped fresh oregano
¼ – 1/3 cup chopped fresh sage leaves

Seasoned garam masala pork chops.

1. Wash your chops thoroughly and pat dry.

2. Wash the mushrooms in a cold bath of water quickly, lift them out of the water and drain and dry on paper towels. When the mushrooms are dry, trim a little bit off of the stems if necessary and cut in half to make them all the same approximate size.

3. Sprinkle the chops with salt and pepper and then cover with Garam Masala and rub in with your fingers. Do this on both sides. See photo.

4. Heat the oil on medium high heat. Add the butter and when sizzling subsides, add the chops to brown. After about 4 minutes, add the mushrooms on both sides of the chops and sprinkle on 2/3’s of the chopped herbs which have been mixed together. Do not disturb for 3 minutes.

5. Turn your chops, and when you see the mushrooms getting juicy, you can toss those around to brown on the other side. After about 2 more minutes, add the white wine and continue cooking the chops until done. You will most likely want to remove the mushrooms beforehand, if your chops are as thick as mine were.

6. Put the mushrooms in the center of your platter and place the chops on top of them when done to rest and warm the mushrooms up again. Drizzle all pan juices on top. I like to remove my chops at about 140 degrees as they will continue cooking when resting on top of the mushrooms. Let the chops rest for 5 – 10 minutes and sprinkle with remaining herbs before serving.

I served this with some spinach sauteed in olive oil and garlic. It was perfect! For more easy, delicious recipes like this, visit my blog LOVE – the secret ingredient.

About The Author

Mary Frances

My name is Mary Frances. I am a designer, creative director, painter, wife, mother and cook. I own an internationally recognized, award-winning brand development and marketing communications firm in New York City, and am a graduate of Parsons School of Design. I especially love to cook and serve great food to make people content and happy. Hearing mmmm’s makes my heart soar. I grew up in suburban St. Louis, in Webster Groves, the youngest of six and the only girl. (Yes, that’s FIVE older brothers!) My mom was a great home cook, and she made sure that I could make a mean pie from scratch. After Parsons, I married, had two boys and moved from NYC to the NJ suburbs where I threw myself into cooking and entertaining. Now it’s time for me to share the great recipes, tips, stories and LOVE with you. The inspiration for LOVE – the secret ingredient came from our youngest son when he wrote in a gift cookbook that the one ingredient that was ever-present in my meals was love. When you cook with LOVE, everything just tastes better.

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