Pork Chops, Kale, and Mushroom in a Spicy Broth recipe
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Ingredients
- 1 tablespoon unsalted butter 1 tablespoon olive oil, or as needed 4 bone-in pork chops 1 large shallot, chopped 2 cloves garlic, minced 1 bunch kale, ribs and stems removed, chopped 2 cups sliced baby bella mushrooms 1 onion, thinly sliced 1 red bell pepper, thinly sliced 1 teaspoon sea salt, or to taste ¾ teaspoon ground black pepper, or to taste ½ teaspoon red pepper flakes, or more to taste 2 cups low-sodium chicken broth 2 teaspoons Dijon mustard 1 teaspoon arrowroot powder
Nutrition Info
- 753.3 caloriescarbohydrate: 43.5 gcholesterol: 145.3 mgfat: 39.1 gfiber: 8.1 gprotein: 62.7 gsaturatedFat: 13.9 gservingSize: -sodium: 1600 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Pork Chops, Kale, and Mushroom in a Spicy Broth
Directions
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Heat a large saucepan over medium-high heat. Add butter and olive oil, heat until melted. Add pork chops, cook until browned, about 2 minutes per side. Add shallot and garlic, cook until tender, about 1 minute. Toss in kale, mushrooms, onion, and red bell pepper, cover and cook until wilted, about 5 minutes. Season with salt, pepper, and pepper flakes.
Pour chicken broth and Dijon mustard into the saucepan. Bring to a high simmer. Reduce heat to medium-low. Stir in arrowroot, cook until broth is reduced by half and sauce has thickened, about 5 minutes. Divide between 2 pasta bowls.