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Swiss Pork and Mushrooms


A real kid-pleaser - strips of inexpensive pork smothered in a mushroom sour cream sauce.

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Rate this recipe 4.3/5 (3 Votes)


  • 1 lb (454 g) boneless pork loin chops
  • 1 tbsp (15 mL) olive oil
  • 1/2 onions, diced
  • 2 cups (500 mL) sliced mushrooms
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1 pinch pepper
  • 1/2 cup (125 mL) light sour cream
  • 1/4 cup (50 mL) chicken stock
  • 1 tsp (5 mL) lemon juice
  • 1 tbsp (15 mL) chopped fresh parsley


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Cut pork crosswise into thin strips.

In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.

Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.

Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.

Sprinkle with parsley.

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