“real simple” mustardy pork chops with spring vegetables

Something about fresh seasonal vegetables that hold just a bit of their crunch absolutely screams summer time! This is a dish I adapted from this months edition of Real Simple. With a few fresh, fast ingredients, it makes for a perfect weeknight meal with huge flavor. Here’s my Foodetarian version of Mustardy Pork Chops with Spring Vegetables.

A "Real Simple" dinner dish for the warm weather!

A “Real Simple” dinner dish for the warm weather!

Ingredients:

2-4 bone-in pork chops, depending on family size

2 TBS coarse ground mustard

1 cup chicken stock

1/4 cup white wine

2 TBS butter

Enough flour for dusting

Seasonal vegetables make this a budget friendly dinner as well as a tasty one

Seasonal vegetables make this a budget friendly dinner as well as a tasty one

4 shallots, peeled and halved

1 bunch of radishes, halved

1 package of sugar snap peas, halved

3 ears of corn, husked and grilled until slightly charred, kernels cut off the cob

1 1/2 cup frozen peas

2 TBS chopped chives

EVOO

Salt and pepper to taste

Grill a few extra ears of corn to have in the fridge for frittatas, salads, or a quick taco topping!

Grill a few extra ears of corn to have in the fridge for frittatas, salads, or a quick taco topping!

Directions:

Heat a large pan over medium-high heat. Drizzle with EVOO and add the pork chops. Cook until internal temperature reads 165 degrees and well seared on the outsides, about 6-8 minutes on each side depending on thickness.

Meanwhile, in a separate pan, heat a drizzle of EVOO over medium heat. Add the shallots and cook for 4-5 minutes until golden brown and softened slightly. Add in the radishes and cook another 4-5 minutes. Add the snap peas and cook 3-4 minutes until warmed but still slightly crisp. Add the corn, peas, salt, pepper, and an extra drizzle of EVOO. Cook until warmed through.

Make extra veggies for lunch the next day! They're even great cold!

Make extra veggies for lunch the next day! They’re even great cold!

Remove the pork chops from the pan and keep warm. Turn the heat up to high. Add the white wine, broth, and mustard to the pan, whisking with a wooden spoon to scrape up any bits at the bottom of the pan. Cook until reduced slightly, about 4 minutes. Turn down the heat to medium low. Toss the butter in flour and add to the pan. Stir until melted and sauce thickens slightly. Serve on top of chops.

Healthy and flavorful chops and veggies

Healthy and flavorful chops and veggies

I absolutely love catering recipe ideas to my families taste. Adding grilled corn to this recipe gave the vegetables a smoky flavor that reminds me of summer grilling while the addition of creamy butter lightens the gravy to a rich topping. I can’t get enough pork chop recipes and once you’ve mastered cooking them, you’ll forget all about the dry, flavorless kind you may remember as a kid! Hope you enjoy this simple dish as much as we did 🙂

Eat Well,

Stephanie a.k.a. The Foodetarian

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