Tuesday, October 23, 2012

Pork Chop Slop (Pork Chops Smothered in Vegetable-y Sauce)

Okay, I guess that isn't the most appetizing name, but the rhyming amused me and it's a very appropriate title.  As evidenced by the picture.  And while it won't win any food beauty awards, this stuff IS pretty tasty. I served it with a carrot-sweet potato puree and homemade croutons leftover from the other day.  You could also try it over rice.  This makes four generous servings (one pork chop and a ton of vegetable-y sauciness).

I went with really simple seasonings today, but when I try this again, I think I'll add some herbs- maybe oregano, sage, basil.  The simplicity was kind of nice though- good comfort food.

What you need:

4 pork chops, trimmed of fat around the outside edge
Olive oil spray
Salt and pepper
1 medium onion, chopped
2 stalks celery, chopped
1/2 leek, sliced thinly
1/2 medium zucchini, sliced into 1/4 inch thick pieces and then quartered
1 large portobello mushroom, sliced into small pieces
1/2 large red bell pepper, chopped
1 (13 ounce) can of 98% fat-free cream of mushroom soup
2 cups water
1 teaspoon worcestershire sauce
1 tablespoon garlic powder
1/2 dry red wine
1/4 cup fat-free cream cheese
Red pepper flakes (optional)

Spray a large pot with olive oil and heat over high heat.  Season pork chops with salt and pepper and sear, about 3-4 minutes on each side, until browned.  Place browned pork chops on a plate.  I did this in batches of two.  Add the onion and celery to the pan along with a little bit of water.  Use a spatula to scrape up any browned bits on the bottom of the pan.  Cook for a couple of minutes and then add the leek, zucchini, mushroom, and bell pepper.  Stir everything around and cook for a few more minutes, or until everything begins to soften and gets a little browned.  Add the cream of mushroom soup, the water, worcestershire sauce, and garlic powder.  Add the pork chops back in and spoon the veggies and sauce over them.  Cover, reduce heat to medium-low, and let simmer for 20-30 minutes, mixing everything around once or twice.  Uncover, add the red wine and cream cheese and mix well.  If it is really soupy, let it simmer a bit more until the sauce has a gravy-like thickness.  Taste test and add more salt, pepper, garlic powder if needed (I went with a bunch of black pepper).

To serve, scoop out a pork chop and spoon a bunch of the sauce over it.  Sprinkle with red pepper flakes for a little spice if you want.  Enjoy!

No comments:

Post a Comment