• 4servings
  • 10minutes
  • 610calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, B12, C, D, E, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) container Alfredo pasta sauce

  2. salt and pepper to taste

  3. 4 (6 ounce) boneless pork chops

  4. 2 tablespoons olive oil

  5. 1 (4 ounce) package fresh mushrooms, coarsley chopped

  6. 3 tablespoons chopped fresh basil

  7. 3 tablespoons chopped fresh oregano

  8. 1/2 teaspoon dried dill weed

  9. 2 tablespoons chopped fresh parsley

  10. 1/2 cup dry white wine

  11. 1 tablespoon butter

  12. 12 seedless red grapes, halved

  13. 1/3 cup toasted sliced almonds

  14. 2 tablespoons chopped fresh parsley for garnish

Instructions Jump to Ingredients ↑

  1. Pour alfredo sauce into a small saucepan and stir over medium heat until hot. Reduce heat to low, and keep warm.

  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and place into pan. Cook pork chops until browned on both sides, and no longer pink in the center, about 10 minutes.

  3. Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium-high heat. Stir in mushrooms, and cook for 1 minute before adding basil, oregano, dill, and 2 tablespoons parsley. Continue cooking until the mushrooms begin to release their liquid, then pour in wine. Simmer until the wine has reduced by half, then quickly stir in the butter.

  4. To serve, place pork chops onto a serving platter and top with the mushroom mixture. Ladle Alfredo sauce over top, and sprinkle with grapes, almonds, and the remaining 2 tablespoons parsley to garnish.


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