30-Minute Pork Chops with Creamy Bourbon Mushroom Sauce

30-Minute Pork Chops with Creamy Bourbon Mushroom Sauce

3 tablespoons extra virgin olive oil, divided, plus more if necessary
1½ lbs. pork loin chops (4-6 chops) seasoned with salt and pepper
½ cup flour
½ teaspoon salt
¼ teaspoon black pepper
16 ounces mushrooms, stemmed and sliced
1 medium shallot, peeled and chopped
1 clove garlic, minced
½ cup bourbon*
1 cup low sodium chicken stock
1 teaspoon fresh lemon juice
2 tablespoons heavy cream*
1½ teaspoons cornstarch mixed with 1 teaspoon water until smooth*

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan. If all of the chops can’t fit in the pan at once without overcrowding it, cook in batches. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are softened and the liquid has evaporated, adding more oil to the pan if it becomes dry.
Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.
Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. Adjust the seasoning as necessary and remove from heat. Serve with the cooked rice or farro, and enjoy!

Make sure to get your side dish going first, then prep your ingredients to ensure that this is a 30-minute meal.
*The bourbon may be substituted with white wine, or omit the alcohol altogether and just use the chicken stock.
*2 tablespoons of cream adds just enough richness to the sauce and keeps this meal healthier.
*If you like your sauce a little looser, start off with 1 teaspoon of cornstarch and add the other half if needed.

Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken

1.5 – 2 lbs of chicken breast
1 bottle of your favorite BBQ sauce – we used Sweet Baby Rays
¼ cup Apple Cider Vinegar
¼ cup Brown Sugar
1 teaspoon Garlic Powder

Place all ingredients into slow cooker and cook on low for 4-6 hours or until chicken is cooked throughout
If making as a Freezer Meal, place all the ingredients into a Freezer Bag and when ready to make, dump into slow cooker and cook for 6-8 hours on low or until chicken is cooked throughout
Enjoy!

Greek Pizza

Greek Pizza

1 12 – inch (10-ounce) whole wheat Italian bread shell (Boboli)
2 cups whole fresh baby spinach leaves
8 ounces cooked skinless chicken breast, sliced
1/2 cup cherry tomatoes, quartered
1/4 cup crumbled feta cheese (1 ounce)
2 tablespoons chopped walnuts or pine nuts
1/2 teaspoon dried oregano, crushed, or 1-1/2 teaspoons chopped fresh oregano
1/2 teaspoon dried rosemary, crushed, or 1-1/2 teaspoons chopped fresh rosemary

Red Wine Vinaigrette
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

In a bowl, mix red wine vinegar and shallot. Let stand 5 minutes. Whisk in mustard. Add olive oil in a thin steady stream, whisking constantly until combined. Stir in salt, and pepper. Makes 1/3 cup.

Place bread shell on a large baking sheet. Top with spinach, chicken, tomatoes, cheese, nuts, oregano, and rosemary. Drizzle with Red Wine Vinaigrette. Bake in a 400 degree F. oven for 10 to 15 minutes or until heated through. Makes 4 servings.

Pork Chops with Apples, Onions, and Sweet Potatoes

Pork Chops with Apples, Onions, and Sweet Potatoes

4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples – peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

Preheat oven to 375 degrees F

Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.

Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F

Deviled Chicken Breasts

Deviled Chicken Breasts

1/8 cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon ground savory
1/4 teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.