This winter, Wasatch Crest Head Chef Mirza Miljkovic is serving hearty, nourishing comfort food. His home-cooked meals give our clients the strength they need to get healthy after years of addiction. You can recreate Mirza’s Pork Chops Diane dish with his recipe below. You can also watch Mirza make this winter staple here.
*Makes dinner for four
- 4 tablespoons of butter
- 4 pork chops
- 4 russet potatoes
- 3 cups of sliced zuchini, carrots
- 1 cup of fresh green beans
- 1 half of a white onion, chopped
- 2 garlic cloves
- 4 cups of crimini mushrooms
- 3-4 tablespoons of Worcestershire sauce
- 3-4 tablespoons of Dijon mustard
- 3-4 tablespoons of heavy cream
- 1/2 cup of demi-glaze
Bake the potatoes in the oven at 375 degrees for thirty minutes.
In a large sautee pan, melt four tablespoons of butter. Sear the pork chops for 8-12 minutes (flipping over halfway through) or until pork juices run clear.
Heat a small saute pan with oil. Add veggies, salt, and pepper. Cook for about five minutes or to desired texture.
For the sauce, heat olive oil in a large saute pan. Add onions and garlic cloves. Next, add mushroom. Saute the ingredients for three to four minutes. Then, add Worcestershire sauce, Dijon mustard, heavy cream, and demi glaze. Cook for another four to five minutes.
Plate your veggies, potatoes, and pork chops topped with mushroom sauce — and dig in.
About the Author
Head Chef, Mirza Miljkovic, brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.