Thursday, February 2, 2017

One Pan Dinner - Pork Chops or Chicken Thighs

I had been looking for a quick, one pan, weeknight meal that's versatile enough to use many different types of meat and found the following:

Serves: 4
You can also use boneless, skinless chicken thighs for this.

•4 pork loin chops, 1 inch thick
•salt & fresh ground pepper
•1 Tbsp. olive oil
•2 Tbsp. butter
•1 large sweet onion, sliced
•3 cloves of garlic, minced
•2 cups sliced mushrooms
•2 Tbsp. flour
•1 tsp. dried thyme
•1 cup chicken broth
•¼ cup water
•¼ cup white wine (or a little more chicken broth)
•¼ cup heavy cream
•¼ cup sour cream
•2 green onions, chopped

1. In a heavy ceramic skillet, heat up 1 Tbsp. olive oil over medium-high heat.
2. Season the pork chops generously with salt and fresh ground pepper on both sides.
3. Add the pork chops to the skillet and sear on both sides, about 3 minutes per side.
4. Remove the chops and transfer them to a plate.
5. To the same skillet melt 2 Tbsp. butter.
6. Add the sliced onion, minced garlic and sliced mushrooms and cook until soft and the moisture from the mushrooms has cooked off, about 5 min.
7. Add the dried thyme and flour to the onion mixture and cook for 1 minute.
8. Stir in the chicken broth, water and wine and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the skillet.
9. Stir in the heavy cream and sour cream.
10. Add the pork chops and simmer for about 10 - 15 more minutes, or until the chops are cooked thoroughly.
11. Sprinkle with the chopped green onions and serve over rice or pasta (egg noodles or fettuccine noodles).

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