These red wine braised pork chops with mushrooms is an easy, low calorie and a fun dinner option that adds some variety to your weeknight dinners. No more boring chicken breasts!
It’s January 14th and I’ve still yet to put together a list of goals, or resolutions, or promises for the year. For many people, the idea of resolutions is stupid because as humans, we’re bound to screw up. And as humans, one screw up can completely derail us form our healthy motives to begin with. Trust me, I know this from personal experience. That’s why, as much as I love setting up goals in a new year, I’m always hesitate because i know i’m going to screw it up.
However, that’s also why i’m not necessarily working on “goals” or “resolutions” this year, and instead more of a promise. Instead of telling myself that I have to lose 20 pounds, I’m going to promise myself that I’m going to find happiness in my body and focus more on health versus weight.
But i’m still jotting down ideas. I’m hoping to have that published sometime this week, but knowing the way my life is going at the moment, it might not come out until March.
I will tease though, one of them includes a more healthy work/life balance. After joining my new job in November, I’ve been in a mad dash. The world I’m in now is so vastly different than the world I was in for 3 years, so even after 3 months, I’m still struggling to keep up. But I need to find a way to accomplish all of my work while still having time to blog, cook and work out. The last thing I want to see happen is this blog fall apart because I’m unable to balance.
I can’t say it’ll be perfect and I’ll blog everyday, but I can say I’ll try. And I think that’s just as important.
Red Wine Braised Pork Chop with Mushrooms
Serves 4. Adapted from First Home Love Life.
Prep time: 10 minutes
Cook time: About 15 minutes
Total time: 25 – 30 minutes
- 2 tablespoons extra virgin olive oil
- 4 boneless, skinless pork chops (I used Omaha Steaks!)
- 1/3 cup all-purpose flour
- 2 – 3 sprigs fresh rosemary, chopped
- 1 sprig fresh thyme, chopped
- 1 sage leaf, chopped
- 1/2 teaspoon garlic salt
- Dash of pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 ounces chopped baby bella mushrooms
- 4 ounces chopped shiitake or oyster mushrooms
- 1/2 cup dry red wine
- 1/3 cup low-sodium chicken broth
- Fresh parsley for garnish
- Heat the olive oil in a large an over medium high heat.
- Mix the flour, rosemary, thyme, sage, garlic salt and pepper together in a shallow mixing bowl.
- Liberally dredge the pork chops in the flour mixture, making sure to evenly coat all the sides.
- Add pork chops to the hot oil. Cook until browned on all sides, about 4 – 5 minutes. Reduce heat to low and add in the mushrooms, onions and garlic cloves. Toss them into the pan with the pork so they’re evenly touching the pan.
- Add in red wine and chicken broth. Reduce heat to low, cover and let cook until most of the liquid has evaporated, about 8 minutes.
- To serve, garnish each pork chop with an assortment of onions and mushrooms, and top with fresh parsley.
Nutritional information per serving (1 pork chop):
Fat: 16.4 grams
Carbohydrates: 14.25 grams
Fiber: 2.5 grams
Protein: 32.25 grams
Weight Watchers Points: 9