This aromatic one-pot veggie sauce makes for a perfect weeknight dinner. The sauce combines a host of vegetables that are simmered in a creamy sauce with center-cut pork chops.
I need a few seconds to catch my breath. Phew! I had one heck of a weekend. It was filled with food and more food(my taste buds are on overdrive). I spent the weekend reconnecting with loved ones, from graduation parties to celebrating my son’s buddy’s birthday. Oh, I also stuffed my face with an abundance of mouth-watering treats. Since we can’t reach the rainbow, we gotta eat it! I was in a food coma by Monday morning. Don’t you worry, I will be sharing some of the recipes from the gatherings before the end of summer?
I can already see this summer packed with adventurous activities. Hold up! Can you smell that? No, not the food silly, It’s Summer! Blazing hot, itchy summer, at least that’s how it feels the majority of the time here in Texas.
Moving along, today, I will be sharing an easy one-pot dish that is quick and easy to put together. Honestly, don’t we all love to minimize dishwashing, especially after a long day of work or running errands? This recipe is an absolute time saver as dishwashing is kept to an absolute minimum!
One of the many reasons I love this time of the year is the abundance of fresh vegetables at our disposal. Buying inexpensive, in-season vegetables makes them taste so much better!. I visit my local grocery store for fresh vegetables, herbs, and fruits at least once or twice a week. It’s no wonder that I invested in a bit of herb garden; I hope it pays off in a couple of months.
TIME-SAVING TIP FOR CUTTING VEGETABLES
I cannot stress enough how the Mandoline vegetable slicer is a lifesaver. I remember when it started trending years back with the spiralizer, I said: “people are just lazy; how have they been slicing vegetables all these years?” Boy, was I ignorant? Don’t get me wrong; you can spend 15 to 20 minutes chopping or slicing your vegetables by hand or spend less than 5 minutes using a mandoline to cut up a mound of veggies. I have tried a couple on the market but fell in love with the Mueller Austria V-Pro 5 Blade Adjustable Mandoline Slicer because of its precision and adjustable knob. I wasn’t paid to promote this, but as always in the kitchen, I am constantly searching for gadgets that will help me save time, and I feel the strong urge to share this one (scroll to the end of this post).
Prep the vegetables by washing them thoroughly, pat dry with a dish towel or paper towel afterward. Slice the vegetables equally thin for even cooking.
THE CREAMY SAUCE
For this recipe, I used a combination of milk and sour cream for a smooth finish. I usually make my sauce spicy, then tone it down with heavy cream or milk; the flavor combination is heavenly. If you want to make this sauce vegan, you can omit the dairy and use vegetable broth instead. Add a little more spice to elevate the taste to your liking. You can also substitute the meat for tofu or tempeh for a vegan dish.
This quick and straightforward recipe comes together in 30 minutes. Give it a try and let me know how you like it.
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One pot Creamy Veggie Medley Sauce
- 1 lbs bone-in center-cut pork chops( or protein of choice)
- 3 tablespoons grapeseed oil
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 2 medium carrots, thinly sliced(about 2 cups)
- 3 Sweet peppers, thinly sliced( or Bell pepper)
- 2 portabello mushrooms, sliced
- 3 medium zucchini, sliced(I used a combination of zukes and yellow squash)
- 1 cup chicken broth or milk
- 1 tablespoon cornstarch• 1/2 cup sour cream
- 2 teaspoon garam masala
- ⅛ teaspoon cayenne pepper
- Salt & Black pepper to taste.
- Season pork with 1/2 teaspoons of salt, black pepper, and cayenne. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the meat and allow to brown on each side for 6 minutes. As each piece browns, remove it from the skillet and set aside.
- Add the remainder tablespoons of oil in the same skillet. Add the onion, garlic, and carrot. Saute for 1 minute. Add the rest of the vegetables and cook for 5 minutes. Meanwhile, whisk the milk, sour cream and cornstarch until smooth. Stir in the liquid into the sauce. Season with salt, black pepper, and cayenne. Allow to cook for 4 minutes or until the sauce is frothy.
- Slice the meat into strips if desired. Return the meat to the skillet. Reduce heat to low and simmer for 2 minutes or until vegetables are fork soft. Remove from heat.
- Serve over hot cooked pasta or rice. Garnish with fresh cilantro.
- P.S: If the sauce is too thick, loosen with water, and adjust taste.
- PPS: If you don’t like your carrot slightly crunchy, steam it for 5 minutes before adding to skillet.
- Adapted from Waste less, save money Mag