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