- 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
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.
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.
Calories: 658kcal | Carbohydrates: 39g | Protein: 47g | Fat: 26g | Sodium: 193mg | Fiber: 9g | Sugar: 17g | Vitamin C: 89mg