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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.

Round white plate with a pork chop smothered a n brown sauce with red and white bits. There is a piece cut out of the pork chop.

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

Contributor: Kim Coleman

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.

Author: Kim Coleman
Yield: 4 servings 1x

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Ingredients

Scale

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

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Instructions

Dredge pork chops in flour to coat and reserve remaining flour.
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.
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.
In a small bowl, whisk together reserved flour, beef broth, balsamic vinegar, basil, salt and pepper.
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

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.
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.
In a small bowl, combine together reserved flour, beef broth, balsamic vinegar, basil, salt and pepper.
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

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

Notes

Recipe and photo courtesy of Once a Month Meals.

A make-ahead date night feast! Pork Chops with Mushroom Balsamic Sauce at #thecookful

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Ingredients

FREEZER CONTAINERS

Instructions

Notes

Kim Coleman

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