Recipes Nugget Markets Signature Recipes
Pork Chops with Winter Vegetables
- Prep time
- 20 minutes PT20M
- Cook time
- 20–25 minutes PT25M
- Yield
- 2 servings
- Difficulty
Hearty winter root vegetables pair with delicate mushrooms and flavorful pork to make the perfect dish for a cold evening.
Ingredients
- 1 ounce vegetable oil
- 2 bone-in pork chops, 1½ inches thick
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 ounces olive oil
- 4 ounces shiitake mushrooms, stems removed
- 3 leeks, cut into ½-inch slices
- 2 parsnips, cut into ½-inch wedges
- 2 carrots, oblique cut
- ½ cup pearl onions, peeled
- 2 tablespoons unsalted butter, divided
- 3 tablespoons chopped chives
- 1 kohlrabi, peeled and julienned
- 1 bunch Swiss chard, rough-chopped
- 1 cup chicken stock
Preparation
Heat oven to 400°F.
In an oven-safe sauté pan, heat vegetable oil over medium-high heat until just smoking. Season pork chops with salt and pepper, then sear one side until golden brown. Flip and sear for another 30 seconds. Place pan in oven and roast for 5–7 minutes, or until the internal temperature of the pork reaches 145°F. Remove from oven, place the pork on a serving platter, and let rest for 10 minutes.
Add olive oil to the same pan over medium-high heat. Sauté mushrooms for 30 seconds, then add leeks, parsnips, carrots, and pearl onions and cook until the vegetables are tender and caramelized. Add 1 tablespoon butter and the chives and toss to incorporate. Remove from pan and set aside.
In the same pan, add kohlrabi and Swiss chard and sauté over medium heat until the chard begins to wilt. Add the stock and bring to a boil. Add the remaining butter and season with salt and pepper.
Serve pork chops on a bed of chard topped with mushrooms, parsnips, and leeks.