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Pork with Mushrooms and Peas

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.
4.5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 658kcal

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
  • 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!

Nutrition

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