Skillet Pork Chops with Peas, Carrots & Pearl Onions

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 20 minutes

Ingrediënten

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

Instructies

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle 4 (6-ounce) 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 1 1/2 cups sliced carrots and 1 cup onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add 2 teaspoons flour to skillet; cook, stirring often, 30 seconds. Add 1 cup stock, 1/2 cup peas and 1 teaspoon 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 1/2 teaspoon 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 2 tablespoons butter and 2 tablespoons parsley.

Voedingswaarde

• Calorieën: 294 kcal
• Totale vet: 13 g
• Verzadigd vet: 5 g
• Onverzadigd vet: 0 g
• Natrium: 676 mg
• Totale koolhydraten: 11 g
• Voedingsvezels: 3 g
• Totale suikers: 5 g
• Eiwit: 33 g