Pork & Mushroom Stroganoff

This creamy pork stroganoff is simple to make and only takes 25 minutes. Perfect for those busy weeknights!

Pork ribs

Cut: Pork Loin Chop
Prep Time: 10 minutes

Cook Time: 15 minutes
Number of Servings: 4



  • 1 lb (500 g) Canadian pork loin centre cut chops, boneless, well-trimmed
  • 1 Tbsp (15 mL) canola oil                        
  • 1 Tbsp (15 mL) butter                        
  • 1 cup (250 mL) chopped yellow onion                        
  • 2 cloves garlic, minced                        
  • 3/4 lb (350 g) mixed mushrooms, quartered or coarsely chopped                    
  • 1 Tbsp (15 mL) all-purpose flour
  • 3/4 cup / 175 mL sodium-reduced beef broth
  • 1 Tbsp (15 mL) Dijon mustard
  • 1 Tbsp (15 mL) ketchup
  • 2 tsp (10 mL) Worcestershire sauce
  • 1 tsp (5 mL) paprika
  • 1/2 cup (125 mL) sour cream
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp ground black pepper
  • 4 cups (1 L) cooked rice*                        
  • 2 large dill pickles, chopped, for garnish*   


  1. Using a sharp knife, slice pork chops across the grain into thin strips, about 1/4-inch in thickness and 2 inches in length.
  2. In large sauté pan, heat oil over high heat. Saute pork for a few minutes, just until lightly browned. Remove from pan onto a clean plate and cover loosely with foil to keep warm.
  3. In same skillet over medium-high heat melt butter. Add onion, garlic and mushrooms to pan; sauté just until mushrooms cook down, about 5 minutes. Add flour; stir mixture until vegetables are evenly coated, about 1 minute. Mix in broth, stirring continuously until mixture thickens. Add mustard, ketchup, Worcestershire sauce and paprika; stir to combine. Reduce heat to medium-low. Add sour cream; stir until mixture is well-blended.
  4. Return pork and any juices to skillet. Stir to combine and simmer until pork is heated through, about 3 minutes. Season with salt and pepper.
  5. Serve Stroganoff over hot cooked rice and garnish with chopped dill pickle.


*Alternatively, serve Stroganoff over hot cooked egg noodles and garnish with chopped parsley.
Note: Using a variety of mushrooms (a combination of white button, crimini, shiitake and/or portabella mushrooms) adds an earthy nuance that elevates this dish to restaurant quality.


Nutritional Analysis



4 servings


2 cups (500 mL) per serving

Per Serving
Calories 550
Total Fat 24 g
Saturated Fat 9 g
Cholesterol 90 mg
Carbohydrates 46 g
Fiber 2 g
Sugars 6 g
Protein 36 g
Sodium 1190 mg
Potassium 809 mg

Source: Manitoba Pork