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Pork Chops in Balsamic Mushroom Sauce

To me, pork chops are comfort food. Smother them in savory sauce, vegetables, and sprinkle with herbs, and I’ll eat until I’m stuffed! These chops are an easy but impressive dish for entertaining, potlucks, or when you are sharing a meal with a family in need (new baby, surgery, death in the family, etc.) You can serve it with rice or orzo to soak up all that delicious sauce, and Roasted Garlic Herb Green Beans make an easy, yet impressive side. Another plus, if you are feeding a new mom who may be nursing, this dish doesn’t have any overwhelming spices or dairy in case she is avoiding them.

Don’t forget that Mother’s Day is less than a month away! Keep this recipe in mind when you are thinking of ways to bless the moms (new or veteran) in your life.

Pork Chops in Balsamic Mushroom Sauce


Kim @ onceamonthmeals.com, adapted from Family Circle


  • 2 pounds boneless pork chops, about 1/2 inch thick
  • 0.25 cups whole wheat flour
  • 3 Tablespoons olive oil, divided
  • 0.5 cup diced onion
  • 1.5 cups diced red bell pepper
  • 1 cup sliced mushrooms
  • 3 teaspoons minced garlic
  • 1.75 cups beef broth (homemade preferred)
  • 3 Tablespoons balsamic vinegar
  • 0.5 teaspoons dried basil
  • salt and pepper to taste
  • 2 Tablespoons fresh chopped parsley (for garnish)


Dredge pork chops in flour to coat and reserve remaining flour. Heat about 2/3 of olive oil in a large skillet over medium high heat. Sear pork chops for about 2 minutes each side, then remove to a plate. Add remaining oil to pan and reduce heat to medium. Add onions and bell peppers and saute about 5 minutes until they begin to soften. Add mushrooms and garlic and saute another 2-3 minutes. In a small bowl, whisk together reserved flour, beef broth, balsamic vinegar, and basil. Add broth mixture to the pan and stir scraping the bottom of the pan. Place pork chops (and any juices from the plate) in the broth and bring to a simmer. Cover, reduce heat to medium low, and cook pork 10 minutes, turning half way through cooking time. Sprinkle with parsley.

Freezing Directions:

Cool pork and sauce, then divide among freezer bags, label, and lay flat to freeze. TO SERVE: Thaw and reheat over stovetop. Serve over rice or orzo if desired with side of Roasted Garlic Green Beans.

Servings: 4


**conversion chart image provided by Erik Spiekermann

6 Responses to “Pork Chops in Balsamic Mushroom Sauce”

  1. Enla says:

    This looks really good! Could you make this with chicken breasts? I have a family to make dinner for, but I know they don’t eat pork.

  2. Courtney says:

    I made this for my family tonight, and we loved it! The gravy is wonderful, I subbed in some red wine for a quarter cup of the beef broth, other than that I followed the recipe. I served it with some quinoa and green beans. Happy family tonight!! My 1 and 3 year olds even loved it!

  3. DeeFlowers says:

    I made this tonight after having some pork chops that needed to be used up before they went bad. I loved the sauce, the only tweak that I made was that I added a little bit of honey to the gravy. I thought that it was too twangy for my taste, but then again I might have added too much vinegar. All in all, it was a good meal–and I had everything in house to make it!

    I served mine with swiss chard and some fresh rolls.

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