Lomo Saltado with Cremini Mushrooms and Onion

Soy sauce and vinegar flavor the savory mushroom and onion sauce that smothers these skillet-cooked pork chops.

Lomo Saltado with Cremini Mushrooms and Onion
Servings: 6 Prep 15 mins Cook 20 mins to 25 mins


  • 6 boneless pork chops (5 to 6 ounces each), 1/2-inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 3 tablespoons canola oil
  • 1 pound cremini mushrooms, stems trimmed and sliced thin
  • 1 large Spanish onion, chopped
  • 1/3 cup light soy sauce
  • 1 tablespoon white wine vinegar
  • Chopped cilantro for garnish

Make It

1. Pound pork to a 1/4-inch thickness. Season with salt and pepper. Place in flour to coat, shaking off excess.

2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Saute pork in batches for 2 minutes per side until nicely browned. Set aside.

3. Add remaining 1 tablespoon oil to skillet, then add mushrooms and onion. Cook for about 5 minutes, stirring occasionally, until softened. Stir 3 tablespoons of the flour into vegetables.

4. Lower heat to medium; add soy sauce and vinegar. Cook for 1 minute then add 1/2 cup water. Cook, stirring continuously for 2 minutes until sauce is thickened. Nestle pork into skillet. Cover and cook for 3 to 5 minutes. Garnish with cilantro.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 420, Fat, total (g): 18, chol. (mg): 117, sat. fat (g): 3, carb. (g): 16, fiber (g): 3, pro. (g): 46, sodium (mg): 640, Percent Daily Values are based on a 2,000 calorie diet.