Dijon Caper Pork Chops with Mushrooms
2 boneless center cut pork chops (mine was ~ .6 lbs)
2 cups sliced white mushrooms
1 TB olive oil
1/2 TB flour
1/2 cup chicken stock
heaping 1/2 tsp grey poupon
2 TB white wine
1 tsp minced garlic
heaping 1/2 TB capers
1 TB lemon juice
1. Depending on what you're having as a starch, you might want to get that started while you're cooking the pork and its sauce. You probably don't have to worry about your steamed vegetables until your meal is almost all ready.
2. Heat the olive oil in a nonstick pan over med-high heat. Sprinkle some salt and pepper over the pork chops, and once the oil has heated, add the chops to the hot pan. Cook for 4 minutes on the first side and then for 3 on the second side. Take the chops out of the pan, put them in a glass dish and cover with foil to keep warm while you make the sauce.
3. Mix the flour and 2 TB stock together to make a thick liquid that will help thicken the sauce later on. Also add the grey poupon to this mixture.
4. Add the white wine to the hot pan where the pork was to deglaze the pan. Then add the mushrooms and stir around to coat the mushrooms in the liquid. After a minute, add the garlic and mix together. After another minute you can also add the capers and lemon juice.
5. Let the mushroom sauce cook down for another couple of minutes, then a few minutes before you're ready to serve, add the flour/stock mixture which should thicken your sauce. If it's too thick, feel free to add more chicken stock 1 TB at a time to make it thinner. Stir around a bit then add the pork chops back into the sauce and spoon some of the sauce over the chops to heat back up while you're getting the rest of your meal ready to serve!
Protein, starch and veggies! Growing up my mom made it a point to make sure we had a well balanced meal each night - always including veggies somehow. I'm glad to say that I've tried to carry that concept through to all of my meals too.
I recently tried this Brown Rice Medley from Trader Joe's to switch it up a bit. I really liked it thought it took a long time to make so I wouldn't recommend it if you're trying to make something quick for dinner. I did make a big batch up though so I could use the leftover rice for other dishes this past week.
The other nice thing about this meal was having leftovers which I made up for lunch at work a couple days later! If you were cooking for two, this would've been just enough instead of having leftovers.