Pork Chops with Mushrooms with Mashed


 When you want to feel all fancy and stuff, this can be an easy one.  Saucy, with a fantastic scent of rosemary and thyme, mashed potatoes are just good for the soul, and green beans are an easy to stomach and are a great FODMAP food, also those potatoes are.  So if you are looking at an easy to digest meal...this will fit your needs.



Pork Chops with Mushrooms and Mashed Potatoes

Servings: 2

Prep time:10

Cooktime:30

Ingredients

  • 2 boneless pork chops , 1/2 inch thick
  • salt and freshly ground black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/4  cup half and half (or heavy cream)
  • 1 Tablespoon Dijon mustard
  • 2 TBSP balsamic vinegar
  • Optional:  pinch of rosemary and thyme
  • 1/2-3/4 cup baby belle mushrooms sliced thin
  • 1/4 onion, sliced thin

Instructions

  1. Heat oil and in a large skillet over medium-high heat.
  2. Add the mushroom and onions, stirring, while they cook for about 5 minutes until the moisture has cooked out.  Remove to a dish.
  3. Place the pork chops into the pan and cook 3-5 minutes per side.  Check the temperature with a digital thermometer for 145.  Remove the chops to a small piece of foil and just fold it over the top to rest the meat.
  4. Deglaze the pan by adding the mustard, balsamic vinegar, rosemary and thyme, stirring to release all the bits on the bottom, add the chicken broth and allow this to simmer and thicken for a few minutes.  Add the cooked mushroom and onion mixture back to the pan, then pork chops.  Cook for about 1 minute to ensure it's completely warmed through.

    **Optional:  you may add a small amount of half and half or cream to mellow the sauce.

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