Pork Chops Diane
Juicy pork chops simmered with mushrooms in a savory wine and soy sauce sauce, perfect for a hearty dinner served over rice or mashed potatoes.
Ingredients
Instructions
- Brown the pork chops in a small amount of oil on both sides.
- Sprinkle the chops with soy sauce.
- Add dry wine and water to the skillet.
- Simmer until the pork chops are tender.
- Add sliced mushrooms and heat through.
- Serve hot, preferably over rice.
Tips & Substitutions
For best results, use bone-in pork chops for added flavor and moisture. If you prefer a less intense flavor, consider using low-sodium soy sauce. You can substitute the dry wine with chicken broth for a non-alcoholic version. Make sure to let the pork chops rest after browning to ensure tenderness. For a twist, add a splash of Worcestershire sauce.
Serving Suggestions
Serve the Pork Chops Diane hot over a bed of fluffy rice to soak up the flavorful sauce. Pair with steamed vegetables or a light salad for a balanced meal. This dish also pairs beautifully with Grandma E'S Famous Sloppy Joes for a hearty family meal.
Storage & Reheating
Store leftover Pork Chops Diane in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth to maintain moisture. You can also microwave them on a low setting, but be careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chops Diane contains roughly 20 calories, with 2g protein, 2g carbohydrates, and 0g fat. It is an excellent source of vitamin D (26% of the Daily Value). Note that it is relatively high in sodium, at 1366mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, you can use boneless pork chops, but be aware that they may cook faster. Keep an eye on them to avoid overcooking, which can lead to dryness. Adjust the cooking time as needed, ensuring that the internal temperature reaches 145°F.
What type of dry wine is best for this dish?
A dry white wine like Sauvignon Blanc or Chardonnay works well in this recipe, enhancing the flavors without overpowering the dish. Avoid sweet wines, as they may alter the taste of the sauce. If you prefer red wine, a light Pinot Noir could also be a suitable choice.
Can I add more vegetables to the dish?
Absolutely! Feel free to add other vegetables like bell peppers, onions, or even spinach for added nutrition and flavor. Just make sure to sauté them before adding the liquids to ensure they cook through and meld well with the pork and sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).