Skillet Pork Chops with Peas, Carrots & Pearl Onions

Skillet Pork Chops with Peas, Carrots & Pearl Onions

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From: EatingWell.com, October 2019

This superfast one-dish dinner is full of classic flavor and is such a crowd pleaser that you'll want to work it into your regular weeknight dinner rotation. We call for bone-in pork chops to maximize flavor, but boneless pork chops are a fine substitution. To round out this meal a little more, serve with rice or mashed potatoes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon canola oil
  • 4 (6 ounce) bone-in, center-cut pork chops
  • 1 teaspoon kosher salt, divided
  • 1½ cups diagonally sliced carrots (about 2 medium carrots)
  • 1 cup frozen pearl onions, thawed (about 6 ounces)
  • 2 teaspoons all-purpose flour
  • 1 cup unsalted chicken stock
  • ½ cup frozen green peas, thawed
  • 1 teaspoon Dijon mustard
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large skillet over medium-high. Sprinkle pork chops with ½ teaspoon of the salt. Add pork to skillet; and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.
  2. Add carrots and onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add flour to skillet; cook, stirring often, 30 seconds. Add stock, peas and mustard to skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.
  3. Return pork to skillet, nestling pork in the liquid. Sprinkle with pepper and remaining ½ teaspoon salt. Cover and cook until sauce is slightly thickened, pork is warmed through and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with butter and parsley.

Nutrition information

  • Serving size: 1 pork chop, ½ cup vegetable and sauce mixture
  • Per serving: 294 calories; 13 g fat(5 g sat); 3 g fiber; 11 g carbohydrates; 33 g protein; 5 g sugars; 0 g added sugars; 676 mg sodium;
  • Carbohydrate Servings: ½

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