These Pork Chops in Gluten-Free Mushroom Sauce are extremely easy and you'll have dinner on the table within 45 minutes!
Total Time
45min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
6
Ingredients
•
6
Boneless Pork Chops
•
1
Onion
, diced
•
1
tsp
Garlic
, minced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Dried Oregano
•
2
Tbsp
Olive Oil
•
2
Tbsp
Unsalted Butter
•
1 1/2
cups
Vegetable Stock
•
1
cup
Non-Fat Milk
•
as needed
Dried Thyme
•
2
Tbsp
Corn Starch
•
1/2
cup
Water
•
1
cup
Mushrooms
, sliced
•
1
stalk
Celery
, diced
•
to taste
Broccoli
•
to taste
Carrots
•
1
handful
Cherry Tomatoes
•
1
tsp
Ground Black Pepper
Cooking Instructions
1.
In a skillet, heat up Olive Oil (2 Tbsp) and Unsalted Butter (2 Tbsp).
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.
3.
Preheat oven to 400 degrees F (200 degrees C).
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.
5.
Add Non-Fat Milk (1 cup). Stir to combine.
6.
Add half of the Corn Starch (2 Tbsp) dissolved in Water (1/2 cup). Season with Ground Black Pepper (1 tsp).
7.
Add remaining corn starch mixture and wait for the sauce to thicken, stirring occasionally.
8.
Add Dried Thyme (as needed). Stir to combine.
9.
Into the pan with the pork chops, add Broccoli (to taste) and Carrots (to taste).
10.
Pour mushroom sauce over top.
11.
Cover pan with aluminum foil. Lower oven temperature to 350 degrees F (180 degrees C). Bake for 30 minutes.
12.
Serve and enjoy!
Nutrition Per Serving
CALORIES
379
FAT
18.9 g
PROTEIN
40.2 g
CARBS
12.0 g
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