Boneless pork chops in a Cabernet wine reduction with fresh portabella mushrooms. Served with Homestyle Mashed Potatoes and sautéed vegetables.

What you need:

Pick up these fresh items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:

Ingredients

  • 1-1.5 lbs. Boneless Pork Chops
  • 10 oz. Portabella Cabernet Sauce
  • 16 oz. Homestyle Mashed Potatoes Side
  • Chefs’ Menu Restaurant Blend Seasoning
  • 2 TBSP. Olive Oil
  • 9.5 oz. Fresh-Cut Vegetables

Equipment

  • 10-12” Non-Stick Frying Pan
  • Tongs
  • Scissors

Vegetable Sauté

  1. Preheat your oven to 200F. Heat a large frying pan over MEDIUM-HIGH heat for 1 minute. Next add 1 TBSP of oil and vegetables to the pan. Sprinkle with Restaurant Blend seasoning and sauté for 1-2 minutes, stirring constantly. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  2. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the pork chops.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat the same pan over MEDIUM-HIGH heat for 1 minute and then add 1 TBSP of oil to the pan. Sprinkle both sides of the pork chops with Restaurant Blend seasoning and carefully add pork chops to the hot pan. Cook pork chops for 3 minutes on each side. While pork chops are cooking, heat the Homestyle Mashed Potatoes pouch in the microwave. Follow heating instructions on the box.
  2. Cut open Portabella Cabernet sauce, pour sauce into pan, and let simmer for 1-2 minutes..
  3. Using an oven mitt, carefully remove plates from oven and portion the potatoes onto the plates with vegetables.
  4. Portion pork chops on to plates and cover with the remaining sauce from the pan.

Chef’s Touch!

Sauted sliced baby portabella mushrooms with a .garnish of fresh parsley.

  1. Slice 4 baby portabella mushrooms.
  2. Add sliced mushrooms to pan after searing pork chops for 2 minutes and place pork chops on top of mushrooms.
  3. Saute for additional 3-4 minutes.
  4. Add sauce and simmer 2 minutes.
  5. Portion pork chops onto plates and garnish with fresh parsley.