Menu

Pork Chops in Balsamic Mushroom Sauce

<p>Pork Chops in Balsamic Mushroom Sauce make for impressive comfort food - the perfect kind of food to share!</p>
4 Servings Recipe By

Ingredients

  • 2 pounds Pork Chops, Boneless
  • 1/4 cups Flour, Whole Wheat
  • 2 tablespoons Olive Oil #1
  • 1 tablespoon Olive Oil #2
  • 1/2 cups dice Onion
  • 1 1/2 cups dice Bell Pepper, Red
  • 1 cup slice Mushrooms
  • 3 teaspoons mince Garlic, Cloves
  • 1 3/4 cups Beef Bone Broth/Stock
  • 3 tablespoons Balsamic Vinegar
  • 1/2 teaspoons Basil, Dried
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Serving Day Ingredients

  • 2 tablespoons chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz pork & 1/2 cup sauce
  • 627 Calories
  • 41g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 134mg Cholesterol
  • 600mg Sodium
  • 15g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 52g Protein
  • 17 WW Freestyle

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. Thaw: In fridge
  2. Reheat on stovetop for 8-10 minutes, until warmed through.
  3. Sprinkle with parsley.

© 2024