Recipes / Dinner

Pork Chops in Balsamic Mushroom Sauce

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Pork Chops in Balsamic Mushroom Sauce

Kim
The Cook
4 Servings
14 Ingredients
7 Comments

Pork Chops in Balsamic Mushroom Sauce make for impressive comfort food – the perfect kind of food to share!

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4 Servings
14 Ingredients
7 Comments

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 Beef Bone Broth/Stock
  • 3 tablespoons Balsamic Vinegar
  • ½ teaspoons Basil, Dried
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
Serving Day Ingredients
  • 2 tablespoons chop Parsley, Fresh

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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.
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Make From Frozen Serving Day Directions

Stovetop

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
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Make It Now Cooking Directions

Stove Cook

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.

Categories

traditional, dairy-free, fall, winter, spring, nut-free, real-food, egg-free, soy-free, fish-free, shellfish-free

Categories

traditional, dairy-free, fall, winter, spring, nut-free, real-food, egg-free, soy-free, fish-free, shellfish-free

7 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.

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  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!

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  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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  4. After browning the pork chops, I put them in foil pans and covered them with the sauce. I baked them to reheat and it worked really well. They were delicious and tender.

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  5. I made these tonight and they were pretty good. I was expecting the sauce to thicken up more from the flour, but it was still very runny. I also didn’t get as much mushroom flavor as I expected. I may try this one again, but let the sauce simmer a bit before putting the pork chops back in to try to help with both problems. I wouldn’t want the pork to cook any longer though because it would probably get too tough.

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