Pork Chop with Mushroom and Oyster Sauce

Porkchop with Mushroom and Oyster Sauce
Porkchop with Mushroom and Oyster Sauce. This is the pork version of a similar dish T-bone Steak with Mushroom and Oyster Sauce that was posted a few months back. As I have mentioned on that post I have to make a porkchop version and using canned button mushroom instead of fresh mushrooms. Pinoy would rather use canned musroom which is readily available instead of the pricey fresh ones. Cooking is similar to the beef version which involved to stages of cooking, pre-frying the porkchops then cooking it with the sauce.

Pork Steak with Mushroom and Oyster Sauce

Oyster sauce in Pinoy cooking has now become one of the must have in Pinoy kitchen for the reasons that oyster sauce could be used to most Pinoy dishes from the usual pansit to braised meat. You won’t go wrong with oyster sauce just be reminded that some of the oyster sauce in the market are very salty. Here is the recipe of my Porkchop with Mushroom and Oyster Sauce.

Porkchop with Mushroom and Oyster Sauce on Rice


4-6 pcs. pork chops
2 big cans, button mushroom, sliced
1/3 cup oyster sauce
1 small size onion chopped
3-4 cloves garlic, chopped
2 tbsp. dried parsley flakes
2 tbsp. cornstarch
1 tsp. sugar
1 tbsp. coarsely ground peppercorns
cooking oil

Porkchop with Mushroom and Oyster Sauce Cooking Procedure

Cooking procedure:

Dash the pork chops with salt and keep aside. Heat 1 to 2 tbsp. of cooking oil in a medium size frying pan. Fry the pork chops for about 3 to 5 minutes each side do not over fry, keep aside. To make the sauce, heat the same frying pan with all the pork chops residue, add in the garlic and stir fry for about a minute now add in the onion and parsley, stir cook for another minute. Add in the oyster sauce and about 3/4 to 1 cup of water and sugar bring to a quick boil and let simmer for 2 to 3 minutes, correct saltiness if required. Add more water if salty. Add in the mushroom and continue to stir cook for 1 to 2 minutes. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for another minute or until sauce has thicken. Now add in the fried porkchops a let cook for about 1 to 2 minutes to let the sauce infused to the meat. Serve immediately with mashed potato or rice.


  1. Yummy!! we cook that one too sa bahay :)

  2. I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.

  3. I make something like this at home. It's my fool-proof recipe when I get home late :)

  4. Very good combination :) Good idea

  5. yummy!! ill ask my mom to make this dish tonight! :)

  6. I’ve never been a fan of dishes with oyster sauce but this one looks delicious. I’ll have my dad try this recipe at home. Cheers! =)

  7. I'm gonna try this but i'll be putting potatoes instead of mushroom.

  8. Hi all,

    Thank you for the comments and reactions. Yes this one is highly recommended, a personal favorite.


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