Today I really felt like making a meat dish. The weather is getting colder, perfect for some comforting pork chops! I used organic, pasture raised bone-in pork chops and left some of the fat around the edges (trim if desired) for more flavor. Serving this on a bed of mushrooms and arugula (or other greens like spinach, kale) make for a healthy side dish.
You can also try my mustard roasted potatoes as an additional side dish. Mustard and pork complement each other nicely, so this would be a great match. For a perfect meal, serve with a nice bottle of Pinot Noir and finish with an easy frozen berry cobbler.
Pork with Mushrooms and Arugula Recipe
2 pork chops
2 cups mushrooms, sliced
2 cups arugula
1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 teaspoons thyme
2 tablespoons flour
3/4 cup chicken broth
1/2 teaspoon salt, or to taste
pepper, to taste
In a flat dish, combine flour, thyme and salt & pepper. Lightly coat the pork chops in the flour mixture. Remove pork and reserve the remaining flour.
In a large skillet, warm oil over medium-high heat. Add pork chops and cook until brown, about 2-3 minutes per side (make sure to not overcook pork, you can use a thermometer and cook to 140°F). Remove pork onto a plate. Keep warm under foil and set aside.
In the same skillet, over medium-high heat cook onions, garlic and mushrooms, stirring for about a minute (add oil if pan is dry). Add reserved flour and cook until dissolved, about a minute. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for a few minutes until sauce has thickened. Add arugula to mushroom sauce and cook until wilted. Place on serving platter and top with pork chops and serve immediately.
Total Time: 20-30 minutes
Yield: Makes 2-4 servings
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