Menu Enter a recipe name, ingredient, keyword...

Pork Chops With Spring Vegetables & Mustardy Pan Gravy

By

Google Ads
Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 3 tablespoons olive oil
  • 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 2 tablespoons whole-grain mustard
  • 4 shallots, peeled and quartered
  • 1 bunch radishes, halved
  • 1/2 pound sugar snap peas, halved
  • 1 cup frozen peas, thawed
  • Chopped fresh chives, for serving

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the chops with salt and pepper and cook, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side. Transfer to a plate. Reserve the skillet. Add the broth and mustard to the skillet, whisking to scrape up any browned bits. Cook until thickened, 2 to 4 minutes.

Meanwhile, heat the remaining oil in another large skillet over medium heat. Cook the shallots, tossing occasionally, until browned and softened, 5 to 7 minutes. Add the radishes and cook until just beginning to soften, 3 to 4 minutes. Add the sugar snap peas and cook just until crisp-tender, 4 to 5 minutes. Add the peas, season with ¼ teaspoon each salt and pepper, and toss to combine.

Serve the pork chops over the vegetables, with the gravy drizzled on top and sprinkled with the chives.

You'll also love

Review this recipe

Bacon Mummy Dogs Man-Pleasing and Kid-Pleasing Cauliflower, Leek and Bacon Gratin