Pork Chop Agrodolce with Mushrooms is a delightful dish that perfectly balances sweet and tangy flavors, creating a mouthwatering experience with each bite. When paired with creamy, homemade buttery mashed potatoes, it transforms into a comforting and satisfying meal that is sure to impress.
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🍶 Recipe Ingredients
The ingredients for this dish are simple yet work together to create a luxurious taste that beautifully complements the richness of the pork.
Using Mangalitsa pork chops from Mangalitsa Estates guarantees a delectable flavor and tenderness, elevating this dish to an unforgettable culinary experience.
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🍯 Substitutions and Variations
- Pork Chops - We recommend a center-cut, bone-in pork chop for this dish. However, you can use boneless, if desired. Order the New York Mangalitsa Pork Chop from Mangalitsa Estates for the best possible pork chop.
- Agrodolce Sauce - Go with an aged balsamic vinegar for the best flavor. Granulated sugar can be substituted for the honey.
- Mushrooms - We love baby bella mushrooms, but any type will work. Great options are white button, cremini, shiitake, or any combination of wild mushrooms.
- Flavor Enhancers - Fresh rosemary gives a depth of flavor to the sauce. Fresh thyme can be substituted. For this sauce, we don't recommend dried herbs.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Make Pork Chop Agrodolce with Mushrooms
- Step 1: Season the pork chops liberally with salt and pepper all over.
- Step 2: Sauté the whole mushrooms in butter until soft.
- Step 3: Pour the honey and balsamic vinegar over the mushrooms and bring to a simmer.
- Step 4: Simmer the sauce, stirring often, until it thickens to a glaze.
- Step 5: Cook the pork chops on a hot grill, basting with the agrodolce sauce occasionally.
- Step 6: Plate the cooked pork chop and top with the agrodolce mushroom sauce.
Expert Tip
It is important to cook the pork chops until they reach an internal temperature of 140°F. The internal temperature will rise another 5 degrees as it rests for about 10 minutes once it comes. A digital thermometer ensures a perfectly cooked pork chop!
🍽️ How To Serve
- The sauce can be made several hours in advance. Be sure to spoon some of the sauce into a bowl that you'll use for basting the chops on the grill.
- The pork chops can also be seared in a skillet or in an oven at 350°F for about 30 minutes (for 1-inch thick chops).
- Buttery mashed potatoes, roasted broccoli, and perfectly steamed rice all make excellent sides.
🔥 How To Store and Re-heat
- Store leftovers in an air-tight container with a lid in the fridge for 3 to 5 days.
- To reheat, place the pork and mushrooms in a dish and spoon the sauce over the top. Cover with foil and heat in the oven at 350°F for 20 minutes.
- You can also reheat in a large skillet over medium heat until heated through. Add beef (or chicken) broth to thin the sauce, if necessary.
🙋🏽♂️Frequently Asked Questions
What is the best cut for Pork Chop Agrodolce with Mushrooms?
We recommend a thick center-cup pork chop, preferably bone-in. For the best pork chop, order from Mangalitsa Estates.
Absolutely! It's amazing with grilled chicken, steak, and fish. Try our Baked Halibut with Agrodolce for an amazing seafood version.
Yes, the sauce will thicken considerably after it cools off. However, it can easily be reheated (with the mushrooms). You can make the sauce up to 24 hours in advance. If necessary, add a little broth to thin the sauce, if too thick.
😋 Other Amazing Mangalitsa Pork Recipes
Ready to make the best pork chop this side of Rome? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Pork Chop Agrodolce with Mushrooms
Video
Equipment
- Gas, charcoal, or electric grill
- large (12-inch) skillet
Ingredients
- 2 pork chops preferably at least 1 inch thick
- salt and pepper
- 6 tablespoon unsalted butter divided
- 8 oz mushrooms button or baby Bella, whole
- ¼ cup honey
- ½ cup balsamic vinegar
- 2 sprigs rosemary fresh
Instructions
- Liberally sprinkle salt and pepper all over the pork chops.2 pork chops, salt and pepper
- Melt 4 tablespoon butter in a large skillet over medium heat. Add the mushrooms and sauté, stirring often, until soft, about 10 minutes. Season with a pinch of salt and pepper.6 tablespoon unsalted butter, 8 oz mushrooms
- Add the honey, balsamic vinegar, and rosemary to the skillet and bring to a simmer. Cook, stirring constantly, until thickened, about 5 to 8 more minutes. Stir in ½ teaspoon salt and pepper, each. Use a large spoon (or ladle) to remove about ¼ cup of the sauce to use for basting the chops on the grill.¼ cup honey, ½ cup balsamic vinegar
- Meanwhile, turn your grill to high heat. Place the pork chops over the direct heat and cook for about 10 minutes. Turn the chops over and baste them with the sauce. Grill for another 8 to 10 minutes. Turn the chops over and baste the other side. Continue grilling and basting until an internal temperature reaches 140°F.
- Allow the chops to rest for 10 minutes. Heat the sauce over low heat and stir in the remaining 2 tablespoon of butter. Remove the rosemary.
- Plate the pork chops and spoon the agrodolce mushroom sauce over the top.
Paul says
Another grand slam recipe from Kris and Wesley! I made this for dinner last night and it was fantastic. The best part was it was so easy and simple and the results were perfect. For sides I simply added peas and roasted potatoes to complete the meal. Thanks guys for another winner recipe!
Kris Longwell says
Yay!!! You are a rockstar in the kitchen, Paul! We are so so happy you and Peter enjoyed the recipe and sounds like you prepared it perfectly!! Thank you so much for sharing and for the wonderful review. That means the world to us!!! Can hardly wait to hear of your next culinary adventure!!! Kris & Wesley
Wesley says
These Mangalitsa pork chops are absolutely amazing…melt in your mouth, tender and juicy! The pork combined with the agrodolce sauce is a perfect match.