Pork chops with Champignon mushrooms

When winter is fast approaching, and you would like to warm up with something that comes from traditional Italian cuisine of the colder months, one of those dishes that is ever-present in all corners of Italy, handed down from generation to generation – what do you choose? Well, why not try this recipe for an alternative treatment of pork chops, unusual but rather delicious. The pork chop is a meat that you probably associate with the BBQ, and just as likely remember it being rather tough. If so, this recipe may pleasantly surprise you if made from the very best champignon mushrooms. These mushrooms, along with the other ingredients if carefully selected, allow you to make a really perfect meat dish for winter without spending too much – excellent and comforting even when times are hard.


20 minutes Total time
10 minutes Active time
Serves 2 persons
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Cut the mushrooms into medium slices and sauté in a frying pan with a little oil. Add salt and cook a little more. Once the mushrooms are cooked, add the smoked pork chops and fry until browned on both sides. Add a ladle of stock and let it evaporate. Serve the chops with mushrooms on top.

Do you want to make the most of your delicious pork chops? Pair them with a lovely bottle of Morellino di Scansano wine.
Do you tend to think of the pork chop as a dry, stringy meat? With this recipe made with mushrooms, you will find it to be tasty and tender.

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