skillet pork chops with peas carrots and pearl onions

Pork

Skillet Pork Chops with Peas Carrots & Pearl Onions

This super-fast one-dish dinner, full of classic flavor, is such a crowd-pleaser that you'll want to work it into your regular weeknight dinner rotation. We call for bone-in pork chops to maximize flavor, but boneless pork chops are a fine substitution. To round out this meal, serve with rice or mashed potatoes.

Ingredients

1 tablespoon neutral oil, such as canola or avocado
4 (6 ounce) bone-in, center-cut pork chops
1 teaspoon kosher salt, divided
1½ cups diagonally sliced carrots (about 2 medium carrots)
1 cup frozen pearl onions, thawed (about 6 ounces)
2 teaspoons all-purpose flour
1 cup unsalted chicken stock
½ cup frozen green peas, thawed
1 teaspoon dijon mustard
½ teaspoon black pepper
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh flat-leaf parsley

Directions

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle 4 (6-ounce) pork chops with ½ teaspoon of the salt. Add pork to skillet; and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.
Add 1½ cups sliced carrots and 1 cup onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add 2 teaspoons flour to skillet; cook, stirring often, 30 seconds. Add 1 cup stock, ½ cup peas and 1 teaspoon mustard to skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.
Return pork to skillet, nestling pork in the liquid. Sprinkle with ½ teaspoon pepper and remaining ½ teaspoon salt. Cover and cook until sauce is slightly thickened, pork is warmed through and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with 2 tablespoons butter and 2 tablespoons parsley.