Healthy Recipe, Pork Chops with Carrots & Peas

Thick, bone-in pork chops are as packed with protein as boneless skinless chicken breasts, and so flavorful on their own they need little extra fuss to turn into a tasty dinner. Here they’re the centerpiece of a one-skillet meal that includes colorful spring vegetables bound in a light gravy and paired with brown rice to crank up the fiber, then freshened with a shower of herbs. Serves 2. – Susan Puckett

Ingredients

• 1 tablespoon neutral oil, plus more, as needed
• 2 (6-ounce) bone-in center cut pork chops
• Kosher salt 
• 1 ½ cups diagonally sliced carrots, about ¼ inch thick
• ¾ cup thinly sliced shallots
• 2 teaspoons all-purpose flour
• 1 cup unsalted chicken stock or broth
• 1 teaspoon Dijon mustard
• 1 cup frozen peas (no need to thaw)
• Freshly ground black pepper
• 1 tablespoon unsalted butter, cut in small pieces
• 2 tablespoons chopped flat-leaf parsley
• Brown rice for serving

Instructions

1. Heat the oil in a large skillet with a lid over medium-high heat. Pat the pork chops dry and season with salt on both sides. 
2. Add the chops to the skillet and cook until well-browned, about 3 minutes per side. Transfer the chops to a plate. 
3. Add the carrots and shallots to the skillet and cook, stirring often, adding a little more oil if needed, until lightly browned, about 3 minutes. Stir in the flour to coat the vegetables and cook, stirring, 30 more seconds.
4. Add the stock and mustard to the skillet, bring to a boil, cover with a lid, and reduce the heat to medium. Let it simmer for about 5 minutes, or until the carrots are tender. 
5. Reduce the heat to medium low. Remove the lid and stir in the peas and butter. 
6. Nestle the chops in the vegetable mixture, Cover with the lid and cook until the pork is cooked through (145 degrees on a meat thermometer), 2 or 3 minutes.
7. Remove from the heat, sprinkle with parsley, and serve over brown rice.

Susan Puckett is an Atlanta-based food writer and cookbook author.

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