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Coventry Location 821 Tiogue Ave, Coventry, RI 02816
401-826-0050 or 401-826-0051
Mon-Sat, 8am-7pm • Sun 8am-6pm

Warren Location 137 Child St, Warren, RI 02885
Mon-Sat, 8am-8pm • Sun 8am-7pm

Tiverton Location 492 Main Rd, Tiverton, RI 02878
Mon-Sat, 8am-8pm • Sun 8am-7pm

Pork Chops in Cajun Wild Mushroom Sauce

  • 4 Pork loin or rib chops, cut 1 inch thick (about 8 ounces each)
  • 1-1/2 teaspoons finely chopped fresh rosemary
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 8 ounces assorted mushrooms, such as oyster and shiitake, sliced if large
  • 2 tablespoons chopped garlic
  • 1 cup veal stock or reduced-sodium chicken broth
  • 1/2 cup beer
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper Dash to
  • 1/8 teaspoon ground red pepper


1. Press rosemary evenly onto pork chops. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Place chops in skillet; cook 12 to 14 minutes for medium doneness, turning occasionally. Remove chops; season with salt. Keep warm. 2. Heat 1 tablespoon oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 1 minute. Stir in stock, beer, Worcestershire sauce, lemon juice and black, white and red peppers. Increase heat to medium-high; bring to a boil. Cook 12 minutes or until sauce is reduced to syrupy consistency, stirring occasionally. 3. Return chops and accumulated juices to skillet. Cook over medium-low heat 2 to 3 minutes or until chops are heated through, turning occasionally to coat

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