Name: Skillet Pork Chops with Peas, Carrots & Pearl Onions
Prep time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon canola oil; 4 (6 ounce) bone-in, center-cut pork chops; 1 teaspoon kosher salt, divided; 1.5 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; 0.5 cup frozen green peas, thawed; 1 teaspoon Dijon mustard; 0.5 teaspoon black pepper; 2 tablespoons unsalted butter, cut into small pieces; 2 tablespoons chopped fresh flat-leaf parsley

Skillet Pork Chops with Peas, Carrots & Pearl Onions

5.0

(2)

2 Reviews

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.

By Robin Bashinsky

Updated on October 17, 2019

Prep Time:

15 mins

Additional Time:

5 mins

Total Time:

20 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon canola oil
4 (6 ounce) bone-in, center-cut pork chops
1 teaspoon kosher salt, divided
1 ½ 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

Directions

Heat oil in a large skillet over medium-high. Sprinkle pork chops with 1/2 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.
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.
Return pork to skillet, nestling pork in the liquid. Sprinkle with pepper and remaining 1/2 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 Facts (per serving)

294	Calories
13g	Fat
11g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 pork chop, 1/2 cup vegetable and sauce mixture
Calories 294
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 33g	66%
Total Fat 13g	17%
Saturated Fat 5g	25%
Sodium 676mg	29%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.