Seared Pork Chops with Mushroom Sauce
with apple spinach salad
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!
Tags
Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
521
Just a moment...
% Daily Value
Total Fat
25g
39%
Just a moment...
Saturated Fat
5g
27%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
116mg
39%
Just a moment...
Sodium
408mg
17%
Just a moment...
Total Carbohydrate
25g
8%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
11g
Just a moment...
Protein
47g
Just a moment...
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!
Nutrition Facts
Amount Per Serving
Calories
521
Just a moment...
% Daily Value
Total Fat
25g
39%
Just a moment...
Saturated Fat
5g
27%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
116mg
39%
Just a moment...
Sodium
408mg
17%
Just a moment...
Total Carbohydrate
25g
8%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
11g
Just a moment...
Protein
47g
Just a moment...
Reviews
Ratings
74 reviews
Yum! Used leftover turkey to add a little extra to it after trying the original version a while back.
0 HelpfulThis looked like it was going to be tastier than it wasn't. Mushroom sauce could have done without the peas.
0 HelpfulAdded fresh bell pepper and chicken breast to the pot pie. Used a bag of frozen mixed veggies with carrots, peas, corn, and green beans. Added craisens to the salad. Great! -R
0 HelpfulI would add red pepper flakes or a spicy sauce to this, but it was very delicious. Easy, and had comforting flavors.
0 Helpful