Creamy Mediterranean Sauce For Pork Chicken Or Lamb Recipe

Name: Creamy Mediterranean Sauce For Pork Chicken Or Lamb
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: Diced Tomatoes; Sliced Mushrooms; 1 (14-ounce) can artichoke hearts, drained and quartered; Black Olives; 2 tablespoons capers; Onion; ½ cup dry white wine; Heavy Cream; Salt and freshly ground black pepper (to taste); Pepper; 2 tablespoons olive oil (or 1 tablespoon for nonstick pan)

Transform your weeknight dinner with this incredibly easy and delicious Creamy Mediterranean Sauce! Perfect for pork, chicken, or lamb, this pantry-friendly recipe is bursting with Mediterranean flavors. Imagine juicy grilled meat nestled on a bed of fluffy rice or orzo, smothered in a rich and creamy sauce of sun-ripened tomatoes, briny olives, tangy capers, earthy mushrooms, and tender artichoke hearts. A hint of cream elevates this simple sauce to a culinary masterpiece. Marinate your protein in bottled Greek salad dressing for extra flavor, then pan-sear, broil, bake, or grill to perfection. This recipe is a guaranteed crowd-pleaser – quick, easy, and unbelievably flavorful!

Prep Time 15 mins

Cook Time 20 mins

Calories 209.9 kcal

Protein 8g

Rating 5.0 (1 Reviews)

Creamy Mediterranean Sauce For Pork Chicken Or Lamb

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Mediterranean Sauce For Pork Chicken Or Lamb

Diced Tomatoes
Sliced Mushrooms
1 (14-ounce) can artichoke hearts, drained and quartered
Black Olives
2 tablespoons capers
Onion
½ cup dry white wine
Heavy Cream
Salt and freshly ground black pepper (to taste)
Pepper
2 tablespoons olive oil (or 1 tablespoon for nonstick pan)

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How to Make Creamy Mediterranean Sauce For Pork Chicken Or Lamb

**Sauté Aromatics:** Heat 2 tablespoons (or 1 tablespoon for nonstick pan) of olive oil in a medium sauté pan over medium-high heat. Add 1 medium onion, chopped, and cook for 2 minutes.
**Build the Flavor:** Add 2 tablespoons capers, ½ cup pitted Kalamata olives (halved), and 8 ounces cremini mushrooms (sliced). Cook for another 2 minutes, stirring to combine.
**Deglaze the Pan:** Pour in ½ cup dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 1 minute to reduce the wine.
**Create the Sauce:** Reduce heat to medium. Stir in 1 (28-ounce) can crushed tomatoes, 1 (14-ounce) can artichoke hearts (drained and quartered), and ½ cup heavy cream. Season generously with salt and freshly ground black pepper (start with ½ teaspoon salt, adjust to taste).
**Simmer to Perfection:** Simmer over medium-low heat for 10 minutes, or until the sauce slightly thickens. Do not overcook; this is not meant to be a thick gravy.
**Prepare the Protein:** While the sauce simmers, marinate your choice of pork, chicken, or lamb (about 1 lb) in bottled Greek salad dressing for at least 4 hours or overnight. Then pan-sear, broil, bake, or grill until cooked through.
**Serve and Enjoy:** Spoon the creamy Mediterranean sauce over your cooked protein, served over rice, orzo, pasta, couscous, or even a baked potato topped with feta cheese. Garnish with fresh basil, if desired.