Stuffed Pork Chops and Brava Potatoes

“Ready-to-Cook” Stuffed Pork Chops & Brava Potatoes

The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.

Chop to it already and grab yourself and your family a “ready-to-cook” meal from your local Heinen’s. Both budget and time-friendly, Heinen’s ready-made foods are prepped and perfect for a weeknight or weekend meal. This week, the Stuffed Bone-In Pork Chops from Heinen’s Meat Department make the dinnertime menu.

Stuffed Pork Chops and Brava Potatoes on Sheet Pan

When shopping for any of Heinen’s “ready-to-cook” options,  it’s important to know that you can spice them up any way you choose at home, so don’t underestimate your abilities. The friendly associates behind the counter help to alleviate any doubts you may have about creating the perfect meal with their recommendations for sides to pair with your selection. They’re also very helpful in answering any questions you may have on how to quickly and easily cook your meal.

During these winter months, I crave something hearty but not so heavy that it causes me to go into a 3-month hibernation. The Heinen’s ready-to-cook Bone-in Stuffed Pork Chops are just the right fit for this type of light but filling meal. If you are anything like me and love the flavors of Thanksgiving any time of year, the harvest stuffing, which is generously portioned into each pork chop has all those seasonal tastes I crave. The stuffing also holds up very nicely while cooking and doesn’t seep out of the meat. The pork chop itself is also equally delicious, and if you select the ones with the bone in it adds an extra element of flavor to the chop itself. I added my own spin to this ready-made entree by adding the mushroom glaze, which I’m going to walk you through how to make below.

Mushroom Glaze in Skillet

“Ready-to-Cook” Bone-in Stuffed Pork Chops with Creamy Mushroom Glaze and Brava Potatoes

Ingredients

For the Pork Chops

  • “Ready-to-Cook” Stuffed Bone-In Pork Chops (there are no assembly instructions here. Heinen’s has got you covered by doing this step for you!)
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

For the Mushroom Sauce

  • Leftover butter, olive oil and remnants of the pan from cooking the pork chops.
  • ¾ cup or a handful of oyster mushrooms (any variety)
  • 4 cloves garlic, minced
  • 1 cup heavy cream  (if you’re dairy-free, you can add another cup of nut milk)
  • 1 cup cashew or almond milk
  • 2 Tbsp.  corn starch
  • Juice from ½ a lemon
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • A couple sage leaves for garnish
  • Salt and pepper to taste

For the Brava Potatoes

  • ¾ bag or 2 cups of small Yukon Gold potatoes, quartered
  • 2 Tbsp. olive oil
  • 1 Tbsp. garlic salt
  • 1 tsp. oregano
  • 1 tsp. paprika
  • ½ tsp. onion powder
  • 1-2 Tbsp. of Mina Red Pepper Sauce and Stonewall Kitchen Lemon Herb Aioli drizzled overtop after baking

Directions

  1. Melt 2 Tbsp. of butter and 2 Tbsp. of olive oil in a larger skillet over medium-high heat. Add the pork chops to the skillet. Cook them on each side for approx. 8-9 minutes until a golden-brown crust forms.
  2. While the pork chops are cooking, you can start prepping the brava potatoes by slicing them into quarters and adding them to a medium-size bowl along with 2 Tbsp. of olive oil and the seasonings. Mix well and place them on a foil-lined baking sheet. Pop them into a 400°F oven for 30-40mins flipping them halfway through the cooking time.
  3. Once the pork chops are done, remove them from the pan leaving the remnants behind because this is the base for your mushroom glaze.
  4. Add the minced garlic to the pan over medium heat and let cook for a couple of minutes until the garlic is aromatic.
  5. While the garlic is cooking, pull apart your oyster mushroom fans. Oyster mushrooms are fan-like and you can pull the sections apart very easily. Add your mushrooms to the pan and let cook for 5 minutes until tender.
  6. Mix together the nut milk, heavy cream and corn starch and add that to the pan with the garlic and mushrooms. Stir occasionally so that the sauce doesn’t clump or stick to the pan. Let simmer over medium-to-low heat for 4-5 minutes until it starts to thicken.
  7. When it is thick, mix in the lemon juice and herbs and pour into a serving dish.
  8. Check on your potatoes. If they are done, remove them from the oven and drizzle with the Mina red pepper sauce and Stonewall Kitchen lemon herb aioli.

Stuffed Pork Chops and Brava Potatoes

Click Here to Print the Recipe for “Ready-to-Cook” Bone-in Stuffed Pork Chops with Creamy Mushroom Glaze and Brava Potatoes.

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