Cooking Instructions
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Step 1
In a skillet, heat up
Olive Oil (2 Tbsp)
and
Unsalted Butter (2 Tbsp)
.
Step 2
Season
Boneless Pork Chops (6)
on both sides with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Dried Oregano (to taste)
. Cook for 2 minutes on each side. Remove to a pan lined with aluminum foil.
Step 3
Preheat oven to 400 degrees F (200 degrees C).
Step 4
Into the skillet, add
Garlic (1 tsp)
,
Onion (1)
,
Celery (1 stalk)
,
Mushrooms (1 cup)
,
Cherry Tomatoes (1 handful)
, and
Vegetable Stock (1 1/2 cups)
. Bring mixture to a boil.
Step 5
Add
Non-Fat Milk (1 cup)
. Stir to combine.
Step 6
Add half of the
Corn Starch (2 Tbsp)
dissolved in
Water (1/2 cup)
. Season with
Ground Black Pepper (1 tsp)
.
Step 7
Add remaining corn starch mixture and wait for the sauce to thicken, stirring occasionally.
Step 8
Add
Dried Thyme (1/4 tsp)
. Stir to combine.
Step 9
Into the pan with the pork chops, add
Broccoli (to taste)
and
Carrots (to taste)
.
Step 10
Pour mushroom sauce over top.
Step 11
Cover pan with aluminum foil. Lower oven temperature to 350 degrees F (180 degrees C). Bake for 30 minutes.
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