My sister discovered this one-pan dish a few years back when we were looking for ways to use our kale harvest. We’ve made some modifications over the years and it remains one of our go-to meals. We make it so often, she was surprised to learn the recipe had never made it to the blog.
Pork chops or pork loin?
For this recipe we use boneless pork chops rather than bone-in chops. As much as I like the flavor imparted by cooking the chops with the bone, in this instance we prefer boneless. In fact, we buy a whole pork loin so we can portion the chops to the size we prefer. It’s very easy to do and a bit cheaper. This recipe will work with bone-in or boneless chops, as you prefer. Thin or thick cut on the chops will not affect the flavor, just the cook time (see recipe notes).
One-pan wonder
From searing the pork chops to making the sauce, everything is done in one pan. It means your protein and vegetables are together. It also means the flavors of each ingredient builds and melds together. And, as a great weeknight bonus, it makes clean-up much faster.
Serving
We might argue that you don’t need to serve a starch, maybe some crusty bread to help sop up the delicious sauce. But if your family loves its carbs, this dish goes well with roasted or mashed potatoes or rice (as we would serve in Hawaii).
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Pork Chops in Creamy Kale Mushroom Sauce
- Total Time: 39 minutes
- Yield: 8 1x
Description
This one pan meal takes less than 45 minutes, start to finish. It features boneless pork chops in a flavorful kale and mushroom cream sauce.
Ingredients
8 1″-thick boneless pork chops (about 6–8 ounces each)
Salt & pepper, to taste
4 tablespoons olive oil
1 pound cremini mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning (or dried oregano)
1/2 teaspoon crushed red pepper, optional
4 cups kale, stemmed and roughly chopped
Lemon wedges and more Parmesan cheese, to serve
Instructions
Season pork chops on both sides with salt and pepper.
In a large skillet, over medium heat, heat olive oil. Add pork chops and cook until cooked through, about 8 minutes on the first side and 4 minutes on the second side.* Remove from the skillet and set aside.
In the same skillet, add the mushrooms and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
Add the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper to the pan. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper, to taste.
Add the kale and cook until wilted, about 4 minutes.
Return the pork chops to the skillet and cook until warmed through, about 5 minutes.
Serve with a squeeze of lemon and more Parmesan cheese, if desired.
Notes
*Cook time may vary based on the thickness of the chops and whether or not the chops are on the bone. According to the USDA, pork should be cooked to an internal temperature of 145 degrees F and may be a little pink.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Calories: 443.45
- Sugar: 1.97 g.
- Sodium: 326.86 mg.
- Fat: 30.81 g.
- Saturated Fat: 13.07 g.
- Carbohydrates: 6.21 g.
- Fiber: 1.05 g.
- Protein: 35.31 g.
- Cholesterol: 134.28 mg.
Keywords: boneless pork chops, kale, mushrooms
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