Creamy Veggie Medley Sauce

5 from 40 votes

Creamy Veggie Medley Sauce

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.

Prep Time12

Cook Time18

Total Time30

Course: Dinner

Cuisine: American, international

Servings:

Calories: 391.74kcal

Author: Maureen Celestine

Ingredients

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
½ cup sour cream
2 teaspoon garam masala
⅛ teaspoon cayenne pepper
Salt & Black pepper to taste.

Instructions

Season pork with ½ 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.

Notes

P.S: If the sauce is too thick, loosen with water, and adjust the taste.

PPS: If you don’t like your carrot slightly crunchy, steam it for 5 minutes before adding it to the skillet.

Adapted from Waste less, save money

Nutrition