#savorydinner

Tender pork chops that have been marinated in a balsamic mixture and then roasted until they are just right.

Ingredients: 4 pork chops. 1/4 cup balsamic vinegar. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp rosemary, chopped. 1 tsp thyme, chopped. 1 tsp dried oregano. 1/2 tsp salt. 1/2 tsp black pepper.

Instructions: Turn on the oven and heat it up to 400F 200C. Olive oil, minced garlic, rosemary, thyme, dried oregano, salt, and black pepper should all be mixed together in a bowl. Pour the balsamic mixture over the pork chops in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes with the lid on. Let the pork chops sit out at room temperature for about 15 minutes after taking them out of the fridge. The pork chops should be put on a baking sheet that has been lined with parchment paper. The chops should be roasted in a hot oven for 20 to 25 minutes, or until the internal temperature reaches 145F 63C. They should be turned over halfway through the cooking time. After cooking, give the pork chops a moment to rest before you serve them. You can pair the Balsamic Roasted Pork Chops with any sides you like. Every bite will give you a rich taste of balsamic-roasted goodness.

Prep Time: 45 minutes

Cook Time: 25 minutes

This slow cooker turkey breast with stuffing dinner is perfect for a cozy family meal. The turkey cooks to tender perfection while infusing the stuffing with its delicious flavors. It's easy to prepare and makes for a satisfying meal any day of the week.

Ingredients: 1 turkey breast about 3-4 lbs. 1 cup chicken broth. 1 package 6 ounces stuffing mix. 1/2 cup chopped onion. 1/2 cup chopped celery. 1/2 cup chopped carrots. 1/2 cup dried cranberries. 1 teaspoon dried sage. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Put the turkey breast in the crock pot. Put the onion, celery, carrots, dried cranberries, sage, thyme, salt, and pepper in a bowl. Add the stuffing mix and mix it all together. Cover the turkey breast with the stuffing mix. Cover and set the heat to low. Cook for 6 to 7 hours, or until the turkey is soft and cooked all the way through. The turkey breast is ready when it comes out of the slow cooker. Let it rest for a few minutes before cutting it. Enjoy the turkey slices with the stuffing.

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the rich and savory goodness of Pork Chops with Mushroom Sauce. Tender bone-in pork chops are seared to perfection and smothered in a luscious mushroom sauce made with garlic, thyme, and cream. This dish is a comforting and satisfying dinner option.

Ingredients: 4 bone-in pork chops. Salt and black pepper to taste. 2 tablespoons olive oil. 2 tablespoons butter. 8 ounces mushrooms, sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 1 teaspoon dried thyme. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Season the pork chops with salt and black pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add pork chops to the skillet and sear for 3-4 minutes on each side or until golden brown. Remove from the skillet and set aside. In the same skillet, add butter and saut sliced mushrooms until they release their moisture and become golden brown. Add minced garlic to the mushrooms and saut for an additional 1-2 minutes. Pour in chicken broth, heavy cream, and dried thyme. Stir to combine. Return the seared pork chops to the skillet, spooning some of the mushroom sauce over them. Simmer for 15-20 minutes or until the pork chops are cooked through, and the sauce has thickened. Garnish with chopped fresh parsley before serving. Serve these delicious Pork Chops with Mushroom Sauce over mashed potatoes or rice.

A tasty one-pot dish with soft chicken, crispy bacon, earthy mushrooms, bright spinach, and a creamy Parmesan sauce.

Ingredients: 4 chicken breasts, boneless and skinless. Salt and pepper to taste. 1 tablespoon olive oil. 4 slices bacon, chopped. 8 ounces mushrooms, sliced. 3 cloves garlic, minced. 2 cups chicken broth. 1 cup heavy cream. 8 ounces spinach. 1/2 cup grated Parmesan cheese.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 minutes on each side for the chicken breasts to turn golden brown after you add them. Take it out of the pan and set it aside. Put chopped bacon in the same pan and cook it until it's crispy. Slice the mushrooms and mince the garlic and add them to the pan. For about 5 minutes, cook until the mushrooms are soft. Heavy cream and chicken broth should be added. Bring to a low boil. Put spinach in the pan and cook it until it softens. Put the chicken breasts back in the pan. Keep cooking for about 10 minutes, or until the chicken is fully cooked. Grate some Parmesan cheese on top and let it melt. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Chicken Marsala SAVEUR is a classic Italian-American dish featuring tender chicken breasts cooked in a flavorful Marsala wine sauce with mushrooms. It's a perfect balance of savory and sweet flavors, making it an elegant yet simple dish suitable for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper, to taste. 1/2 cup all-purpose flour. 4 tbsp unsalted butter. 4 tbsp olive oil. 1 cup sliced mushrooms. 1/2 cup Marsala wine. 1/2 cup chicken broth. 2 tbsp chopped fresh parsley, for garnish.

Instructions: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound chicken to 1/4-inch thickness. Season both sides of chicken with salt and pepper. Spread flour on a plate. Dredge each chicken breast in flour, shaking off any excess. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add chicken breasts and cook until golden brown on both sides and cooked through, about 5 minutes per side. Transfer chicken to a plate and tent with foil to keep warm. In the same skillet, add remaining butter and olive oil. Add mushrooms and cook until they release their juices and become golden brown, about 5 minutes. Pour Marsala wine into the skillet and scrape up any browned bits from the bottom. Add chicken broth and simmer until sauce is slightly thickened, about 10 minutes. Return chicken to the skillet and cook for an additional 2 minutes, allowing it to absorb some of the sauce. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes