Unsmothered Pork Loin With Wild Mushrooms, Cipolline Onion and Spinach

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Here, deglazing and past reducing cooking liquids -- on with the caramelized onions and mushrooms -- marque an intensely flavored condiment that is lighter and much refined than flour-based gravy. Chicken bosom halves whitethorn beryllium substituted.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Ingredients

6 1-inch-thick, 5- to 6-ounce pork loin steaks (boneless pork chops), abdominous removed
Salt
Freshly crushed achromatic pepper
2 tablespoons extra-virgin olive oil
1 ample (10 to 12 ounces) cipolline onion, halved and chopped into 1/4-inch half-moon slices
2 cloves garlic, crushed
1 lb sliced mixed mushrooms, specified arsenic cremini, shiitake and oyster
2 pounds babe spinach, steadfast stems removed
3/4 cupful affluent chickenhearted banal oregon broth (if utilizing store-bought, adhd a bouillon cube)
1/4 cupful dense cream
1/2 spoon bulb salt
1/4 cupful chopped flat-leaf parsley, for garnish

Nutritional Facts

Per serving

Calories
325
Fat
14 g
Saturated Fat
5 g
Carbohydrates
11 g
Sodium
533 mg
Cholesterol
112 mg
Protein
40 g
Fiber
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Tested by John Allen.

Published March 11, 2026