Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Dredge pork chops in flour to coat and reserve remaining flour.
2. 96874 Upgrade to a paid membership 5498 to unlock all instructions 11207
3. 5400935 Upgrade to a paid membership 57569 to unlock all instructions 61135
4. 699515 Upgrade to a paid membership 24566 to unlock all instructions 27679
5. 4817622 Upgrade to a paid membership 7589 to unlock all instructions 9034
6. 8960915 Upgrade to a paid membership 93035 to unlock all instructions 58960
7. 3670567 Upgrade to a paid membership 70880 to unlock all instructions 7679
8. 8183573 Upgrade to a paid membership 90256 to unlock all instructions 65279
9. 6167280 Upgrade to a paid membership 76861 to unlock all instructions 73596
10. 4409080 Upgrade to a paid membership 54709 to unlock all instructions 57431
11. 5480039 Upgrade to a paid membership 37582 to unlock all instructions 19101
12. 5466932 Upgrade to a paid membership 481 to unlock all instructions 31541
13. 7304431 Upgrade to a paid membership 1391 to unlock all instructions 18986

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 9729096 Upgrade to a paid membership 2398 to unlock all instructions 77849
3. 7949333 Upgrade to a paid membership 80304 to unlock all instructions 3095

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Dredge pork chops in flour to coat and reserve remaining flour.
2. Heat olive oil #1 in a large skillet over medium high heat.
3. Sear pork chops for about 2 minutes each side, then remove to a plate.
4. Add olive oil #2 to pan and reduce heat to medium.
5. Add onions and bell peppers and saute about 5 minutes until they begin to soften.
6. Add mushrooms and garlic and saute another 2-3 minutes.
7. In a small bowl, whisk together reserved flour, beef broth, balsamic vinegar, basil, salt and pepper.
8. Add broth mixture to the pan and stir scraping the bottom of the pan.
9. Place pork chops (and any juices from the plate) in the broth and bring to a simmer.
10. Cover, reduce heat to medium low, and cook pork 10 minutes, turning half way through cooking time.
11. Sprinkle with parsley.