Ingredients
- 4 (6-oz.) pork chops, bone-in and center-cut
- 1 T vegetable oil
- 1 tsp. kosher salt, divided
- 1½ cups sliced carrots (roughly 2 medium carrots)
- 1 cup frozen pearl onions
- 2 tsp. all-purpose flour
- 1 cup unsalted chicken stock
- ½ cup frozen green peas
- 1 ¼ tsp. Dijon mustard
- ½ tsp. black pepper
- 2 T unsalted butter, cut into tiny pieces
- 2 T chopped fresh flat-leaf parsley
Directions
- Allow the frozen onions and peas to thaw.
- In a large skillet, heat the oil over medium-high. Sprinkle pork chops with ½ teaspoon of the divided salt and add the meat to the skillet. Cook the meat about 3 minutes per side until well browned. Remove the pork chops from the pan and set aside.
- Add the thawed onions and the carrots to the skillet and stir often until lightly browned, about 3 minutes. Add the flour to the pan and quickly stir the mixture about 30 seconds. Next add the chicken stock, peas and mustard, bringing the mixture to a boil. Cover the skillet, reduce the heat to medium and simmer 5 minutes.
- Place the pork chops back in the skillet. Sprinkle the meat with the other ½ teaspoon of salt and the pepper. Cover the pan and cook the sauce about 2 to 3 minutes until the sauce is slightly thickened and the pork and carrots are tender.
- Remove the pork chops and veggies from the pan and sprinkle with butter and parsley before serving.
