Tag Archives: mushrooms

Pork Chops with Balsamic Roasted Veggies and Gorgonzola

3 Apr

It’s the first installment of Seasonal Eats: Spring Edition!  I thought I would start with something seriously simple: mushrooms and onions.  Mostly, I was just craving them and they happen to be on the list.  STILL COUNTS.  I’m still working on perfecting a few other recipes that I can’t wait to share!


Pork Chops with Balsamic Roasted Veggies and Gorgonzola

Porkchops Balsalmic Veggies Gorgonzola


  • 4 pork chops
  • 1/2 t. salt, divided
  • 3/4 t. pepper, divided
  • 1/4 c. olive oil, divided
  • 12 oz. small red potatoes, halved
  • 3 T. balsamic vinegar
  • 1 t. tomato paste
  • 1 t. dried thyme (or 1 T. fresh thyme)
  • 1 medium red onion, peeled and cut into 8 wedges
  • 8 oz. baby bellas, halved
  • 2 T. chopped fresh parsley
  • 1/4 c. crumbled Gorgonzola

Preheat oven to 425*F with a large casserole dish inside (yes, we want to preheat the casserole dish, too!).

Heat a large skillet over high heat.  Add 2 T. of oil to the preheated pan and sprinkle porkchops with 1/4 t. salt and 1/4 t. pepper on both sides.  Brown on each side for about 3 minuets, then remove from the heat and let rest.

porkchops

 

Reduce heat to medium high, then add the halved potatoes to the oil – cut side down.  Cook for 2-5 minutes (depending on the size of the potato), until the potatoes are browned.

redpotatoes

Remove the pan from heat and prepare the mushroom mixture.  Whisk 1/2 t. pepper, 2 T. olive oil, balsamic, and tomato paste in a small bowl.  Combine 2 T. of this balsamic mixture with the mushrooms, onions, and thyme – toss to coat.  Add the mushroom mixture and potatoes to preheated casserole dish and bake for 10 minutes.  Stir the mixture, then cook for another 15 minutes.

roasted veggies

Place the pork chops on top of the veggies, return the dish to the oven and bake for another 10-20 minutes or until the pork chops are done.  Remove the pork from the pan and let it rest, then mix in the 1/4 c. Gorgonzola and parsley into the veggies.

roasted veggies with garnish

Before serving, drizzle the remaining balsamic mixture over the pork chops and garnish with more parsley.

PorkChopsBalsamic2


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Mushroom & Creamed Spinach Smothered Chicken

14 Mar

MSSChicken.Titled

So, I think this might be one of my new favorite meals.  I personally needed a break from clean eating, so this was a nice treat for me.

(This recipe was adapted from Bacon, Butter, Cheese & Garlic.)

Prep:  Preheat the oven to 350ºF.

I always start by chopping my veggies first and kind of setting them aside.  It’s less stressful and it obviously allows me to manage my time better.

Garlic1

Mushrooms2

Once the prep is done, I rinsed the chicken breasts, trimmed the fat, patted them dry, and seasoned BOTH sides with my seasonings of choice (get creative!).  Then, I put them in the pre-heated oven and set a timer for 25 minutes.

ChickenRub

The creamed spinach took about 10 minutes to make: sauteed onion & spinach mixed with creamed cheese and garlic.

CreamedSpinach1

Don’t be afraid to experiment a little with you perfect spinach to cheese ratio (I added a TON more spinach after taking this picture!).  I found that I needed a bag and a half of spinach per 4 pats of creamed cheese.  That way, I could use the creamed spinach to smother the chicken and have a little leftover as a side.

I love these Alouette garlic & herb pats of creamed cheese that I snagged a CostCo a while back.  They are a great full flavor alternative to regular cream cheese.

Alouettes

I use the exact same method to cook my mushrooms regardless of how I’m going to use them.  You can saute them in oil and butter (or both) until they are browned.  Deglazing is optional, but if you chose to do so you can use chicken stock or wine.  It basically just depends on your preference.

But, NEVER salt mushrooms until they are done cooking.  Salting mushrooms while they are cooking will result in shrunken, shriveled shrooms and nobody wants that.

Mushrooms3

Then, I layered:

Layer2

Layer3

I added some salt to the mushrooms here and then topped with the cheese.

Layer4

I pulled it out when the meat thermometer hit 170ºF.

Finished

So friggin’ good.

SSMChicken.Plated2

Parmesan Crusted Pork Chops and Other Nonsense

20 May

Well, I am using this post to procrastinate from something I should be doing – research for grad school.

Oops.

I realize this is a little bit late, but earlier in the week I made something yummmmyyyyyyyy!!!

Do you remember what it was?

Okay, okay….I’ll remind you what it was!

Parmesan Crusted Pork Chops with Mushroom & Shallot Sauce

Uh, yeah.  I made that.  I’m a boss bitch.

 

I kind of used a smush between SkinnyTaste’s Mushroom & Shallot Sauce and my own pork chop.

Here’s what you’re going to need:

2 bone-in pork chops                     10 oz. baby bellas, sliced
1 c. panko bread crumbs              1/4 c. shallots, sliced
1.2 c. Parmesan cheese                 1 c. sodium free chicken stock
1/4 c. flour                                       1 T. dijon mustard
1 egg, beaten                                   2 T. fresh parsley
 

First thing is first – preheat your oven to 425°F. 

Season your porkchops with salt and pepper.  Then dip them in a shallow dish full of the flour.  Dip them in the egg and them dip them in the panko & Parm mixture.  I place anything I bread on a cooling rack and then on a cookie sheet (yeah, like the stuff you use for baking) and put it in the fridge for AT LEAST 30 minutes.  I just feel like the breading stays on better that way.

When I’m ready, I heat up a few tablespoons of canola oil in my 10″ skillet and brown over medium heat.  It should only take about 2 minutes per side.

Sorry, the lighting in my kitchen gives everything a nice jaundice tone.

(Side note: I just googled “funny jaundice” and that shit is not funny.  At all.)

Pop the browned pork chops in a baking dish and put them in the oven.  They are going to cook for 15 minutes, so now you are going to get busy with the sauce.

I ASSUME you already have your veg prepped…

If you don’t know who that is a picture of, leave this blog and never come back!

Just kidding, most people my age don’t give a crap about Julia, my hero ♥

See how I procrastinate?

So the Mushroom and Shallot Sauce:

In the same pan that your pork chops were just browning in, place your slide shallots and cook them for about 3 minutes (until they start to look edible).  Immediately add the 1 c. chicken stock to “deglaze the pan.”  My pan didn’t have too much that needed deglazing, so I just added the mustard, mushrooms and pepper to taste.

It SHOULD look kind of like liquidy mushroom soup.  Skinny taste said cook for 3 minutes, but I found that my mushrooms weren’t as soft as I like them.  Also, I found that most of the chicken broth didn’t reduce.

So…I added a tsp of flour and it thickened right up:

I know that looks like gravy, but it does not taste like gravy.

I’ve been spoiled with mushrooms because I make amazing mushrooms.  I normally just cook them in oil and then simmer with wine until they reduce to deliciousness.  These mushrooms were different.  They complimented the pork chop well, because of the breading.  However, I think next time I will just stick to my old mushroom standard!

So there you have it – 15 minutes to Heaven:

Yeah buddy!

Speaking of Texas, is anyone else as excited as I am for tonight:

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