Savor the rich, earthy flavors of succulent pork chops drizzled in a velvety Madeira mushroom sauce that perfectly balances the savoriness of the meat with a hint of sweetness. This effortless yet sophisticated meal marries tender pork with garlicky brussels sprouts and buttery cornbread for a restaurant quality meal.
Meal Card: Grilled Pork Chop and Madeira Mushroom Sauce
Ingredients
- 1-2 packages pork chops
- 1-2 packets madeira sauce
- 1-2 packages brussel sprouts
- 1-2 packets garlic herb butter
- 2-4 packets corn bread
Directions
1) Place packets of madeira sauce and garlic herb butter in a bowl of hot water to thaw. If scheduling this meal, place madeira sauce in the fridge to thaw. Place corn bread on top of Suvie to warm or on the counter to thaw.
2) Open pork chops onto a Suvie roasting rack (handles facing up) set within a Suvie pan. Place pan in the top zone of Suvie.
3) Open brussel sprouts into a Suvie pan. Squeeze garlic herb butter over the brussel sprouts. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 325°F for 25 minutes (for 4 servings, Roast for 30 minutes)
5) Remove pans from Suvie, transfer pork chops to a cutting board to rest for 4 minutes. Transfer madeira sauce to a microwave safe bowl and heat in the microwave in 30 second increments until hot.
6) Cut pork into slices. Season brussel sprouts to taste with salt and pepper. Divide between plates with pork chops and corn bread, drizzling hot madeira sauce over each serving.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 630, Total Fat 29g, Total Carbohydrates 42g, Total Sodium 920mg, Total Protein 53g.
