Skillet Pork Chops with Peas, Carrots & Pearl Onions
Original recipe: eatingwell.com
INGREDIENTS:
- 1 tablespoon neutral oil, such as canola or avocado
- 4 (6-ounce) bone-in, center-cut pork chops
- 1 teaspoon kosher salt, divided
- 1½ cups diagonally sliced carrots (about 2 medium carrots)
- 1 cup frozen pearl onions, thawed (about 6 ounces)
- 2 teaspoons all-purpose flour
- 1 cup unsalted chicken stock
- ½ cup frozen green peas, thawed
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh flat-leaf parsley
DIRECTIONS:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle 4 (6-ounce) pork chops with ½ teaspoon of the salt. Add pork to skillet and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.
- Add 1½ cups sliced carrots and 1 cup onions to the skillet; cook, stirring often, until lightly browned, about 3 minutes. Add 2 teaspoons of flour to the skillet; cook, stirring often, 30 seconds. Add 1 cup of stock, ½ cup of peas, and 1 teaspoon of mustard to the skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.
- Return pork to the skillet, nestling pork in the liquid. Sprinkle with ½ teaspoon pepper and the remaining ½ teaspoon salt. Cover and cook until the sauce is slightly thickened, pork is warmed through, and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with 2 tablespoons butter and 2 tablespoons parsley.
Nutritional Facts: (recipe serves 4)
Serving Size 1 pork chop, 1/2 cup vegetable and sauce mixture
- Fat: 13g
- Carbohydrates: 11g
- Protein: 33g
- Fiber: 3g
- Calories: 294
