Skillet Pork Chops with Peas, Carrots & Pearl Onions

Ingredients

• Canola oil

  1 tbsp or 14g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Salt

  Table

  1 tsp or 6g

• Carrots

  Raw

  2 medium or 122g

• Pearl Onions

  Great Value

  1 cup or 127g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tsp or 5g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  2 tbsp or 28g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Season pork chops with half of the salt, add to the skillet, and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.
3. Add carrots and onions to the skillet and cook, stirring often, until lightly browned, about 3 minutes. Add flour to the skillet and cook, stirring often, for 30 seconds.
4. Add stock, peas, and mustard to the skillet. Bring to a boil, cover, reduce heat to medium, and simmer for 5 minutes.
5. Return pork to the skillet, nestling it in the liquid. Season with pepper and the remaining salt. Cover and cook until the sauce is slightly thickened, the pork is warmed through, and the carrots are tender, 2 to 3 minutes.
6. Remove from heat and serve topped with butter and fresh chopped parsley.

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