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Pork Chops in Balsamic Mushroom Sauce

Pork Chops in Balsamic Mushroom Sauce make for impressive comfort food - the perfect kind of food to share!
4 Servings Recipe By Pin Print
Pork Chops in Balsamic Mushroom Sauce

Ingredients

  • 2 pounds Pork Chops, Boneless
  • ¼ cups Flour, Whole Wheat
  • 2 tablespoons Olive Oil #1
  • 1 tablespoon Olive Oil #2
  • ½ cups dice Onion
  • 1 ½ cups dice Bell Pepper, Red
  • 1 cup slice Mushrooms
  • 3 teaspoons mince Garlic, Cloves
  • 1 ¾ cups Kettle & Fire's Beef Bone Broth
  • 3 tablespoons Balsamic Vinegar
  • ½ teaspoons Basil, Dried
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 tablespoons chop Parsley, Fresh

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

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.

Freeze For Later Cooking 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. 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.
  12. Allow pork and sauce to cool.
  13. Divide among freezer bags, label, and lay flat to freeze

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. Reheat on stovetop for 8-10 minutes, until warmed through.
  2. Sprinkle with parsley.

5 Comments

Join the discussion
  1. 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. 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. 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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