You may also like
Categories:
unsalted butter olive oil chops shallot garlic kale baby bella mushrooms onion red bell pepper salt ground black pepper red pepper chicken broth mustard arrowroot powder
Viewed: 77 - Published at: 4 years agoIngredients
- 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
- 3/4 teaspoon ground black pepper, or to taste
- 1/2 teaspoon red pepper flakes, or more to taste
- 2 cups low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 teaspoon arrowroot powder
Method
- 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.
