Diva Tasting: Broccoli Salad and Pork Chops in Mushroom Sauce….

Broccoli Salad Main or Side


2 Heads Fresh Broccoli

1 Red Onion

½ Pound Bacon

¾ Cup Sliced Almonds

1 Cup Mayonnaise

3 Tablespoons White Wine Vinegar


Step 1 Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Step 2 Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

Step 3 To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Pork Chops in Garlic Mushroom Sauce


2 Pounds Boneless Pork Chops

½ Teaspoon Paprika

1 Pinch Kosher Salt And Ground Black Pepper To Taste

½ Cup Butter, Divided

1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms

4 Cloves Garlic, Minced

1 Teaspoon Dijon Mustard

2 Tablespoons All-Purpose Flour

3 Cups Beef Broth


Step 1 Season both sides of pork chops with paprika, salt, and pepper.

Step 2 Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.

Step 3 Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.

Step 4 Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.

Step 5 Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Serves 8. Serve with broccoli salad, baked potatoes and rolls.

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