Ground Pork and Vegetables in a Cream Sauce
Rich, hearty, and irresistibly creamy, this Ground Pork and Vegetables in a Cream Sauce recipe is a comforting one-pan dish that’s perfect for weeknight dinners or cozy gatherings. Featuring tender ground pork, sautéed button mushrooms, and a medley of vibrant vegetables like carrots and zucchini, this dish is enveloped in a luscious cream sauce infused with garlic and thyme for an aromatic touch. A quick roux made with butter and flour ensures the sauce is luxuriously smooth, while chicken broth and heavy cream add depth and richness. Ready in just 40 minutes, this versatile recipe can be served over rice, pasta, or mashed potatoes, making it a family-friendly favorite. Don’t forget a garnish of fresh parsley for a pop of color and flavor!
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Recipe Information
Ingredients
- 500 g ground pork
- 200 g button mushrooms, sliced
- 1 carrot, diced
- 1 zucchini, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon. Remove the pork from the skillet and set aside.
In the same skillet, add the butter and let it melt. Then, add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, diced carrot, diced zucchini, and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually add the chicken broth, stirring continuously to avoid lumps. Let it simmer for 2-3 minutes until slightly thickened.
Lower the heat and stir in the heavy cream. Add the cooked ground pork back into the skillet, along with the dried thyme, salt, and black pepper. Mix well to combine.
Continue to cook on low heat for 5 minutes, allowing the flavors to meld together and the sauce to thicken.
Taste and adjust seasoning if needed. Remove from heat.
Serve hot over rice, pasta, or mashed potatoes, and garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 3542 mg | 154% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 13.8 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
