Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 2/10/20

Pork Chops with Mushrooms and Chard
and roasted cauliflower

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Pork Chops with Mushrooms and Chard
These pork chops are served with a rich, colorful pan sauce that is made with mushrooms, chard, and pancetta for an added layer of flavor.
Proteins
Deli meat, Pork, non-ground
Cuisines
European - Mediterranean
Save recipe
106

Ingredients

Metric
Servings:
4
Pork Chops with Mushrooms and Chard:
  • Shallots - 2 cloves , diced
  • Chard, any type - 8 leaves , chopped, stems and leaves separate
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
  • Pork chops, boneless - 4
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Pancetta - 5 oz , diced (look for pre-diced)
  • Arrowroot powder - 1 tsp
  • Stock, any type - 3/4 cup
  • Lemon juice - 1 tsp
Italian Roasted Cauliflower:
  • Cauliflower - 1 lb , chopped
  • Oil, olive - 1 Tbsp
  • Italian seasoning - 2 tsp

Prep

  1. Shallots / Chard / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)
  3. Pork chops - Tenderize with a fork and season with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400F / 204C.
  2. Toss cauliflower with olive oil, Italian seasoning, and some salt and pepper. Spread out on a sheet pan.
  3. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes.
  4. Once cauliflower is roasting, heat a large skillet or Dutch oven with first portion of cooking oil over medium heat. Add pork chops. Sear on each side for ~3 minutes. For thin pork chops this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
  5. Set pork chops aside and let rest, covered. Return pan to heat.
  6. To heated pan, add second portion of cooking oil and then mushrooms. Saute until golden brown, 5 to 6 minutes.
  7. To mushrooms, add shallots, pancetta, and chard stems. Saute for 5 minutes more.
  8. Stir in arrowroot powder until no dry spots remain.
  9. Add stock and chard leaves while whisking. Cover with a lid for a minute to get the leaves started steaming. Then cook for 4 minutes more, until leaves are wilted and stock has cooked down into a thick sauce.
  10. Remove vegetables from the heat. Stir in lemon juice. Season with some salt and pepper.
  11. Slice pork chops. Spoon vegetables over top. Enjoy with cauliflower on the side.

Reviews

Ratings

0 reviews