Balsamic Glazed Pork Chops, Carrots, Green Beans, Blackberries, and Strawberries

By debjones

Ingredients

• 2 Organic Russet Potatoes
• 2 T. organic butter
• 1/4 c. plain almond milk
• 2 c. carrots
• 16 oz. organic chicken broth
• 1 T. organic butter
• 1/2 tsp garlic powder
• 2 T. brown sugar
• 1/2 c. balsamic vinegar
• 1/2 c. chicken broth
• 1 organic lemon
• 2 all natural boneless top loin pork chops
• 1 c. organic carrots
• 1 c. organic green beans
• 32 oz. organic chicken broth
• 1 pint blueberries
• 1 pint strawberries

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1.Gather all ingredients.
2.Peel and chop potatoes into quarters. Boil in medium sauce pan for 20 minutes.
3.Place carrots in pot with 16 oz. of chicken broth. Boil for 15 minutes until tender.
4.Wash and trim beans. Set aside.
5.Combine garlic powder, brown sugar, vinegar, chicken broth and juice from one lemon in a bowl.
6.Preheat frying pan to medium/high. Melt butter. Trim pork chops of excess fat. Brown each side. Add sauce to pan. Cover and reduce heat to low. Simmer for 10 minutes.
7.Drain potatoes. Add butter and unsweetned almond milk. Beat with electric mixer for several minutes until light and fluffy.
8.Remove pork chop from pan. Add green beans to sauce. Sauté for 2-3 minutes.
9.Rinse berries.
10.Serve pork chops, potatoes, green beans, carrots and berries. Top pork chop and potatoes with sauce from pan.