Freezer Meal: Pork Chops with Balsamic Mushroom Sauce

These pork chops are perfect for a date-night at home. It’s all about the balsamic mushroom sauce. Oh, and that you make it all ahead so that you can talk and sip together.

Freezer Meal: Pork Chops with Balsamic Mushroom Sauce

Freezer meals aren’t just for busy weeknights with the family. They can also be used to make date nights at home easy and stress-free.

For this date-worthy dinner, the pork is pre-seared and the mushroom sauce is pre-mixed and pre-simmered. Fast forward to date night, and you cook both for 7-8 minutes. That’s it. That’s all.

Add a tossed salad and some quick-cooking couscous. There you have it, date night in a flash!

Pork Chops with Balsamic Mushroom Sauce

Yield: 4 servings

Recipe and photo courtesy of Once a Month Meals.

Ingredients:

  • 2 lbs. boneless pork chops
  • ¼ cup whole wheat flour
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. olive oil
  • ½ cup diced onion
  • 1 ½ cup diced red bell pepper
  • 1 cup sliced mushrooms
  • 3 tsp. minced garlic cloves
  • 1 ¾ cups beef broth
  • 3 Tbsp. balsamic vinegar
  • ½ tsp. dried basil
  • ⅛ tsp. salt
  • ⅛ tsp. black pepper
  • 2 Tbsp. chopped fresh parsley, for serving day

Freezer Containers

  • 1 gal. freezer bags

Directions:

  1. Dredge pork chops in flour to coat and reserve remaining flour.
  2. Heat 2 Tbsp. olive oil in a large skillet over medium high heat. Sear pork chops for about 2 minutes each side, then remove to a plate.
  3. Add 1 Tbsp. olive oil to pan and reduce heat to medium. Add onions and bell peppers and saute about 5 minutes until they begin to soften. Add mushrooms and garlic and saute another 2-3 minutes.
  4. In a small bowl, whisk together reserved flour, beef broth, balsamic vinegar, basil, salt and pepper.
  5. Add broth mixture to the pan and stir scraping the bottom of the pan. Place pork chops (and any juices from the plate) in the broth and bring to a simmer. Cover, reduce heat to medium low, and cook pork 10 minutes, turning half way through cooking time. Sprinkle with parsley.

Freezing Directions

  1. Dredge pork chops in flour to coat and reserve remaining flour. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear pork chops for about 2 minutes on each side, then transfer to a plate.
  2. Add remaining 1 tablespoon olive oil to the pan and reduce heat to medium. Add onions and bell peppers and sauté until softened, about 5 minutes. Add mushrooms and garlic and sauté another 2-3 minutes.
  3. In a small bowl, combine together reserved flour, beef broth, balsamic vinegar, basil, salt and pepper.
  4. Add flour mixture to the pan and stir scraping from the bottom of the pan. Place pork chops (and any juices from the plate) in the broth and bring to a simmer. Cover, reduce heat to medium-low, and cook pork 10 minutes, turning half way through cooking time. Allow pork and sauce to cool. Divide among freezer bags, label and lay flat to freeze

Serving Day Directions

  1. Reheat on stovetop for 8-10 minutes, until warmed through. Sprinkle with parsley.

Kim Coleman

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.