Pork Chops, Mushrooms, and Sweet Potato Chutney

The combination of pork and mushrooms paired with sweet potato anything seems to be a dish tailor-made for a winter evening. Don’t get me wrong, it could be 90 degrees in the shade and I would have no problem including this dish on the evening menu.


The beautiful thing about this Pork Chops, Mushrooms, and Sweet Potato Chutney recipe  is that it is easy.  Fresh mushrooms will be fantastic in it, but canned Portabellas work well.  No onions, no tears, no problem!  Grab the onion powder from the rack, counter, or cupboard and call it an easy day.  Note the garlic powder in the picture. It seems I never have fresh garlic on hand at the right time, but for some odd reason I always have garlic powder.  My delicate palette could care less, and I thank it for its understanding and consideration.

Pork Chops with Mushrooms


1 tablespoon oil

1 tablespoon butter

6 center cut pork chops

1 medium onion, peeled and chopped ~ Substitution: 1 Tablespoon onion powder

1  6 oz. can mushrooms of choice, drained  ~ Substitution: ½ lb. fresh mushrooms, sliced

½ tsp. garlic powder ~Substitution: 1 large clove or 1 ½ tsp. minced garlic

1 tsp. salt or to taste

½ tsp. pepper taste

2 tablespoons Tony Chachere’s Brown Gravy Mix ~ Substitution: 1 pkg. brown gravy mix, increasing pepper to 1 tsp or to taste

1 ½  cups water


In a skillet, heat vegetable oil and butter over medium heat. Gently saute onions and mushrooms together until softened.


Place pork chops in skillet with onions and mushrooms. Season with garlic, salt and pepper; lightly brown chops on both sides.

Next, add dry gravy mix; stirring well to coat chops.  Add water and bring to a boil.  Reduce heat and cover with lid.  Cook over low heat until tender, approximately 1 hour.  Liquid will reduce and thicken.  Serves 6.


Sweet Potato Chutney


2 3/4 cups peeled, diced sweet potato (about 1 pound)

1 tablespoon grated orange rind

1 ½ cups fresh orange juice

2/3 cup chopped onion

¼ cup sugar

¼ cup raisins

1 teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves


Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.

Combine the sweet potatoes with  remaining ingredients in a large saucepan; stirring well.  Bring to a boil; reduce heat and cover; simmering approximately 40 minutes.  Uncover and simmer an additional 1 hour or until liquid is absorbed, stirring frequently.  Let cool.  Serve either at room temperature or chilled.



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