Pork Chops with Mushroom Sauce

I knew I was going to have to stop at the grocery store to have enough ingredients to cook a full supper, but I didn’t want to have to do a full shop. I wanted to be able to just carry a basket, not use a full buggy, ya feel me? Also, I could tell it was about to pour so I could handle no more than one light bag of groceries while I held open my umbrella in the other hand. Look at me, planning ahead!

Before and after adding chicken stock/herbs/spinach

I found this recipe for pork chops in a mushroom sauce and tweaked it a bit to serve my needs. Without much extra work or fat, you can create a rich sauce that’s particularly good over a mash. This is definitely more of a fall/winter dish, but it tasted so good I had no problem eating it in the middle of summer.

First, coat each pork chop with flour that’s been mixed with salt and pepper. Set them aside while you heat oil and some butter in a skillet. When the butter melts, that’s when you add the pork chops and brown on each side. Remove them from the pan and start making your sauce. Sauté cremini mushrooms and sliced onions in 1 tbsp of butter and a few sprinkles of worcestershire. Wait a few minutes for the veggies to soften before you add 1 clove minced garlic (you don’t want it to burn), a heavy sprinkle of herbs de provence, and some corn starch (about a tsp?). Pour in some chicken stock and let it thicken at a simmer for about 5 minutes. Add in a spoonful of Greek yogurt and stir til you’ve got yourself a nice sauce. Finally, add in one bag of fresh spinach to give yourself some healthy greens and let it wilt in the sauce. Now it’s time to add your pork chops back in. Cook at a simmer for another 3-5 minutes.

I served my pork chops over cauliflower mash, which happens to go really well with this gravy-like sauce. (Mashed potatoes would obviously be great if you ain’t countin those cals. Not into pork chops? Chicken would work really well. The flour coating isn’t absolutely necessary, but it does help lock in that flavor so I recommend it. It takes two seconds and is a pantry staple. Come to think of it, a lot of the ingredients in this dish are pantry staples. That means pretty much anyone can make this rich, umami-heavy sauced up dish.