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Friday, July 12, 2013

Pork with Balsamic Mushrooms

It was 4pm one afternoon, and dinner time was fast approaching.  I hadn't thought about what to make.  Very unlike me, I prefer to plan out my family's meals at least a few days in advance.  I looked in the fridge/freezer and I found mushrooms, boneless pork chops, baby carrots (staple in the Thayer Fridge), and frozen broccoli. I always keep potatoes and onions in my pantry... So, I tapped into the small creative side of my brain and started experimenting, and came up with this recipe... Here's the bonus, the family loved it!!!  I hope you enjoy the Pork with Balsamic Mushrooms as much as we did.  If you don't eat pork, you could substitute chicken or steak.

Pork with Balsamic Mushrooms

Time: 40 minutes  Serves 4

4 boneless pork chops (or chicken)
2 c mushrooms, rough chopped
1/2 sweet onion, sliced
2 tbsp butter (or margarine)
1 c balsamic vinegar
Salt & Pepper to taste
1-2 tbsp olive oil

Season meat with salt & pepper.
Over med-high heat, heat oil in a large skillet, when it starts to smoke- add chops.
Sauté until nice and brown on each side, then remove from pan and set aside.
Immediately throw onions to pan, and cook until translucent.
Add mushrooms to onions, and cook until brown and soft to touch.
Add vinegar and butter, stirring constantly until butter is melted.
Simmer, and reduce down to a light syrup, add more S & P, if you wish.
Spoon mixture over chops & serve with brown rice or red potatoes and vegetables! I served it with roasted potatoes and carrots, and steamed broccoli.

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