I love a simple, one pot dinner and this pork with mushrooms and peas is everything and more. A thick bone-in pork chop is paired with a delicious white wine mushroom broth and finished with peas and parsley. It feels like fancy fare, but no one has to know just how easy this pork chop recipe really is.
This pork chop recipe is ridiculously easy to prepare. All you need to do is:
- Fry up two thick, bone-in pork chops
- Sauté your aromatics, like onion and garlic
- Add the mushrooms and fry them up until they’re golden brown
- Deglaze with white wine and chicken stock
- Throw in some cherry tomatoes
- Top it off with the pork chops and bake until the pork comes to the right temperature
- Rest those chops and throw some peas and parsley in the broth
That’s it! It might seem like a lot, but I promise dinner will be on the table faster than you’ll realize!
Let’s talk about what pork to choose in this pork chop recipe for a second. There’s a wide variety you can choose from, boneless, bone-in, rib chops, loin chops shoulder chops, sirloin pork chops so how do you choose?! I prefer the rib or loin pork chops with the bone in them. If you can pick out very thick cut, you won’t be disappointed. Although you can use boneless pork chops, I would recommend sticking with bone-in if you can as boneless chops have the tendency to try out very quickly.
If you’re looking for a simple one pot dinner you can make any day of the week, look no further than this amazing pork with mushrooms and peas. Looking for more one pot meal recipes? Check my archives!
If you made this recipe, please rate the recipe below. Leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Pork with Mushrooms and Peas
Equipment
- Skillet
Ingredients
- 2 teaspoons neutral cooking oil
- 2 thick bone-in pork chops
- 1 tablespoon butter
- 1 yellow onion peeled and diced
- 10 ounces baby bella mushrooms sliced
- 6 cloves roasted garlic roughly chopped
- ½ teaspoon crushed red pepper
- ½ teaspoon dry thyme
- 1 cup white wine
- 1½ cups chicken stock
- 12 ounces cherry tomatoes
- 8 ounces fresh shelled peas
- ½ cup freshly chopped parsley
- Salt and pepper to taste
Instructions
Cook the Pork:
- Preheat the oven to 400ºF. Pat the pork dry and season all over with salt and pepper.
- Heat the neutral cooking oil in a large skillet over medium-high heat. Add the pork chops and cook without moving for 3-4 minutes until very well-browned. Flip and brown an additional 2-4 minutes. Transfer to a plate.
Cook the Aromatics:
- Melt the butter into the same skillet over medium heat. Add the onion and sliced mushrooms and cook for 5-7 minutes until the mushrooms begin to brown.
- Add the roasted garlic and cook for 1 minute until fragrant. Season with salt, pepper, thyme, and crushed red pepper.
Deglaze the Pan:
- Pour the white wine into the skillet and scrape up any browned bits stuck to the bottom. Bring to a boil. Add the chicken stock and cherry tomatoes. Turn off the heat.
Bake the Pork:
- Place the pork chops on top and transfer to the oven. Bake for 10-15 minutes until an internal temperature of 140ºF is reached. Transfer to the broiler for 1-2 minutes until the tops of the pork chops crisp up again.
- Transfer the pork to a plate to rest and return the skillet to the stove.
Cook the Peas:
- Bring the skillet back to a boil and add the parsley and peas. Cook for 4-5 minutes until the peas are bright green. Taste and season again with salt and pepper. Turn off the heat.
To Serve:
- Spoon the peas and mushrooms into wide bowls. Place a pork chop on top. Garnish with a drizzle of extra virgin olive oil, if desired. Enjoy!
