Pork Chops with Mushrooms

What you will need:

1 tsp butter

4 bone-in pork chops | 1 inch thick

1/2 tsp salt

1/2 tsp ground pepper

1/4 cup scallions | chopped

1 cup of low sodium chicken broth

10 oz sliced baby bella mushrooms

1 tbsp honey dijon

2 tbsp fresh parsley | chopped

In a large frying pan heat the butter over  low heat. Season pork with salt & pepper. Add the chops to the pan and sauté for 7 minutes, raising the heat. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and keep in a warm spot.

Add scallions to the pan & cook for about 2 minutes. Add the stock to deglaze the pan, then stir in the dijon, 1 tbsp parsley and mushrooms | cook for about 3 minutes.

Put the chops on a platter  & pour the mushroom sauce over the meat, top with parsley.

Enjoy!

xo G

recipe adapted from: skinnytaste.com

 

A twist on your original quesadilla!

This is not your average chicken & cheese quesadilla! Its time to get creative! Last night we had Spinach & Mushroom Quesadillas, and let me tell you they were just as good! This is a perfect vegetarian dish.

What you will need:

1. 1 Package of  (4) Tortillas or Wraps (I used Spinach & Herb Wraps)

2. 1 Package of Portobello Mushrooms

3.  2 cups Mozzarella Shredded Cheese

4. 1 (10 ounce) bag of Spinach

5. 2 cloves of garlic

6. 2 Tablespoons of butter

Preheat oven to 350 degrees F. Slice the portobello mushrooms, and add the oil & garlic to a skillet and let cook for 2 mins then add the mushrooms (cook for 7 mins or until brown).

Mix in spinach & continue cooking for 5 minutes. In a separate skillet over medium heat, place tortillas in the skillet one at a time, and cook 1 minutes on each side, until golden brown.

Next, place an equal amount of the mushroom& spinach on each tortilla. Top with cheese, then place another tortilla on top.

Bake for 10 minutes.

When removed from oven, let cool then cut into 4 pieces. Top with your favorite dip! (I prefer salsa)

Yummmmmmmm!