Servings: 4
Calories: 354kcal
Ingredients
- 1 pound pork chops bone-in, 4
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 4 slices bacon cut into bite-sized pieces
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup low-sodium chicken broth
- 2 teaspoon lemon juice
- 1 cup half-and-half
- 2 cups broccoli florets fresh or frozen
- 1 cup baby bella mushrooms sliced
- 1 teaspoon garlic powder
- Garlic risotto optional, cooked according to package directions
Instructions
- Pat pork chops dry and season with salt, pepper, and olive oil on both sides.
- Cook bacon cut into bite-size pieces in a skillet over medium-high heat; cook until crispy and remove onto a plate with a slotted spoon. Reserve about 1 tablespoon of the rendered bacon fat in the skillet and discard the rest.
- Place pork chops into skillet and cook over medium heat until browned on both sides (4-5 minutes per side) Set aside, covered on a plate.
- Add in a tablespoon of butter to the pan and sprinkle the flour in, stirring about 30 seconds. Whisk in chicken broth, lemon juice, garlic powder, salt, and pepper. Stir in cream and return bacon crumbles to the pan.
- Add in broccoli and mushrooms and cook 6-8 minutes, or just until tender. Return the pork chops to the pan.
- Divide the pork chops into 4 meal prep containers. Cut into slices if desired. Drizzle over sauce and broccoli mixture.
- Serve the broccoli and mushrooms in one side compartment and garlic risotto in the other, optional.
Video
Nutrition
Calories: 354kcal | Carbohydrates: 9g | Protein: 29g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 119mg | Potassium: 767mg | Fiber: 1g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 42mg | Calcium: 100mg | Iron: 1mg
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