A hearty meal doesn't have to leave you feeling sluggish. Enjoy this balanced dish full of protein, veggies, and unique flavors from a freshly made mushroom based gravy.
4 oz pork chop with sauce + 4 oz string beans
Boneless pork chop
Yellow onion, sliced thin
Add olive oil to a cast iron pan and place over medium heat. Pat pork chops dry with a paper towel and sear on both sides, seasoning with salt and pepper once the chops are in the pan. Remove from the pan and set on a plate.
2. Add onions to the cast iron (don’t clean it). Cook for 2 to 3 minutes until softened, then add mushrooms and continue cooking for 5 more minutes. Season with a sprinkle of salt and pepper. Sprinkle flour over mushrooms and onions in the pan and stir to coat. Add broth and bring to a simmer, then add pork chops back to the pan.
Cook for 15-20 minutes until gravy is thickened and chops are cooked through (if you want to check with a meat thermometer, it should read 165º F).
While pork chops simmer, prepare veggies: Place a colander or steam basket over a simmering pot of water and steam green beans for 5-7 minutes, or until fork tender.
Serve pork chops covered in gravy and mushrooms with green beans.
We recommend enjoying this dish with mashed cauliflower on the side for an extra veggie serving!
To batch cook: can be prepared up to 3 days in advance. Reheat on the stove, covered, for about 1—15 minutes and add water to the gravy as needed to thin it out.