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Pork with Butter Herb Sauce

Pork with Butter Herb Sauce
Total Time:
20 minutes


1 small leek, thinly sliced
1 tablespoon fresh oregano, coarsely chopped
1 teaspoon fresh thyme leaves, coarsely chopped
2 oz Deli honey goat cheese, crumbled
4 (3/4-inch-thick) bone-in rib or loin pork chops (2–2 1/4 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 oz gourmet mushroom blend (oyster, shittake, baby bella)
1 cup white wine (or chicken broth)
2 tablespoons herb garlic butter


  • Cut leek in half lengthwise and rinse well. Slice leek, white part only (1/2 cup).
  • Chop oregano and thyme. Crumble cheese.


  1. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper (wash hands). Place oil in pan, then add pork; cook 2–3 minutes on each side or until browned. Remove pork from pan.
  2. Add mushrooms and leeks to same pan; cook and stir 2–3 minutes or until they begin to soften. Reduce heat to low; stir in wine and herbs.
  3. Return pork to pan; simmer 3–4 minutes or until wine has reduced by about one-half and pork is 145°F.
  4. Remove pan from heat; transfer pork to serving plates and top with cheese. Whisk herb butter into sauce until blended. Serve sauce over pork.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 420, Total Fat 25.00g, Sat Fat 11.00g, Trans Fat 0.00g, Chol 100mg, Sodium 270mg, Total Carb 6g, Fiber 1.00g, Sugars 2g, Protein 30g, Calc 4%, Vit A 10%, Vit C 4%, Iron 6%

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