Seared Pork Chops with Mushroom Sauce
with apple spinach salad

Name: Seared Pork Chops with Mushroom Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 lbs Pork chops, boneless; 1 Onions, small, diced; 1 lb Mushrooms, brown, sliced; 2 Tbsp Parsley, chopped; 1 Tbsp Oil, cooking; 1 Tbsp Grassfed butter; 2 Tbsp Sherry (opt); 1/2 tsp Thyme, dried; 1 1/2 Tbsp Arrowroot powder; 1 1/2 cups Stock, chicken; 2 cups Peas, frozen; 1 1/2 Tbsp Vinegar, apple cider; 1 tsp Mustard, Dijon; 1 tsp Maple syrup; 3 Tbsp Oil, cooking; 1 Apples, any type, sliced; 4 oz Baby spinach; 1 oz Almonds, sliced or slivered

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

We love serving proteins with sauces - it feels fancy and is a foolproof way to ensure a tasty meal. This mushroom sauce will go perfect with your golden-seared pork chops!

Ingredients

Metric

Servings:

Seared Pork Chops with Mushroom Sauce:

Pork chops, boneless - 1 1/2 lbs
Onions, small - 1 , diced
Mushrooms, brown - 1 lb , sliced
Parsley - 2 Tbsp , chopped
Oil, cooking - 1 Tbsp
Grassfed butter - 1 Tbsp
Sherry (opt) - 2 Tbsp
Thyme, dried - 1/2 tsp
Arrowroot powder - 1 1/2 Tbsp
Stock, chicken - 1 1/2 cups
Peas, frozen - 2 cups

Spinach Salad with Apples and Almonds:

Vinegar, apple cider - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Maple syrup - 1 tsp
Oil, cooking - 3 Tbsp
Apples, any type - 1 , sliced
Baby spinach - 4 oz
Almonds, sliced or slivered - 1 oz

Prep

Pork chops - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Onions / Mushrooms / Parsley - Prep as directed. (Can be done up to 4 days ahead)
Make vinaigrette - Whisk together apple cider vinegar, Dijon mustard, maple syrup, and cooking oil. (Can be done up to 5 days ahead)
Apples - Slice.

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Make

Heat a saute pan or Dutch oven over medium-high heat. Add oil and then pork chops to heated oil. Sear on both sides for 3 minutes. Lower heat to medium, cover with foil and cook for another 3 to 6 minutes (depends on thickness), until pork reaches 145F / 63C. Remove from pan and set aside.
Return pan to medium heat. Add butter and then onions to melted butter. Saute until tender, ~3 minutes.
Add mushrooms with sherry and thyme and saute for 5 to 7 minutes until mushrooms are tender.
Stir in arrowroot powder and cook for ~30 seconds.
Add stock, frozen peas, and parsley. Cook for another 3 to 5 minutes, until mixture is thickened. Season to taste with salt and pepper.
Toss vinaigrette with spinach, apples, and almonds. Spoon mushroom sauce over pork chops and enjoy with salad on the side!

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