Pork Fricassee

Pork Fricassee

Pork Fricassee

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  • Each serving
  • 290cal
  • 16g fat (6g sat)
  • 60mg chol
  • 250mg sodium
  • 11g carb
  • 1g fiber
  • 4g sugars
  • 22g protein


  • 4 boneless pork loin chops
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 pound mushrooms, trimmed and sliced
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup dry white wine
  • 1 tablespoon flour
  • 1 1/2 cups chicken stock
  • 1/3 cup plain Greek yogurt


Season pork with salt and pepper. Heat butter and oil in a large skillet over medium-high heat. Cook pork until browned, about 3 minutes per side; transfer to a plate.

Add mushrooms, onions and celery to the pan. Cook until mushrooms are tender, 7 to 10 minutes. Add garlic and thyme; cook about 1 minute. Pour in wine and cook until the liquid has evaporated, about 3 minutes. Stir in flour and cook, stirring constantly, for 1 minute. Whisk in stock and bring to a boil. Return pork and any accumulated juices to the skillet. Reduce heat to medium-low, cover and simmer until pork is cooked through, 5 to 10 minutes.

Transfer pork to a clean platter. Slowly stir yogurt into simmering sauce and season to taste. Pour sauce over pork and serve.