Creamy Pork Chops
Nutrition Facts
4 servings Serving Per Container
Serving size 1 each w/ sauce
| Amount Per Serving | ||
|---|---|---|
|
Calories |
550 |
|
| % Daily Value* | ||
| Total Fat 38g | 49% | |
| Saturated Fat 15g | 75% | |
| Cholesterol 115mg | 38% | |
| Sodium 590mg | 26% | |
| Total Carbohydrate 19g | 7% | |
| Dietary Fiber 3g | 12% | |
| Sugars 5g | ||
| Includes Added Sugars 0g | 5% | |
| Protein 28g | ||
| Vitamin D 2mcg | 10% | |
|---|---|---|
| Calcium 30mg | 2% | |
| Iron 2mg | 10% | |
| Potassium 950mg | 20% | |
Ingredients
- 4 (4-6 oz) Boneless Pork Sirloin Cutlets
- 1/2 tsp Salt & Pepper
- 1/4 cup Flour
- 4 pieces Bacon, cut small
- 1 3.5oz Oyster Mushrooms, bottoms removed
- 1 tbsp Olive Oil
- 3 Garlic Cloves, minced
- 1/4 cup Roasted Red Peppers, finely chopped
- 1/4 tsp Thyme / Garlic Powder / Onion Powder
- 1/4 tsp Salt & Pepper
- 1/2 cup White Wine
- 3/4 cup Light Cream
- 1 bunch Cluster Tomatoes (on the vine)
- 1 tbsp Olive Oil
- 1/4 cup Salt & Pepper
Method of Preparation
Step 1
Preheat the oven to 400°F. Spray a sheet pan with pan spray.
Step 2
Toss tomatoes, oil, salt, and pepper.
Roast for 10-15 minutes until the tomatoes have slightly burst. Set aside.
Step 3
Season pork with salt and pepper on both sides. Cover in flour. Set aside.
Step 4
Heat a skillet on medium-low heat. Add bacon and cook until crispy. Remove and set aside.
Step 5
In the same skillet add the pork over medium-high heat. Sear each side for 4 minutes. Remove when done.
Step 6
In the same skillet add olive oil, mushrooms, garlic, and red peppers. Cook for 5 minutes.
Step 7
Add spices and mix in.
Deglaze with white wine and reduce by half. Add cream and bring to a simmer.
Step 8
Add pork chops and bacon back into the pan.
Cover and simmer for 5 minutes until the pork is internally 145°F.
Serve with the roasted tomatoes and fresh bread!
