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Recipes Nugget Markets Signature Recipes

Pork Chops with Winter Vegetables

Prep time
20 minutes PT20M
Cook time
20–25 minutes PT25M
Yield
2 servings
Difficulty
2 out of 5 on the difficulty scale
Pork Chops with Winter Vegetables and Shiitake Mushrooms Nugget Markets signature recipes

Hearty winter root vegetables pair with delicate mushrooms and flavorful pork to make the perfect dish for a cold evening. 

Ingredients

  • 1 ounce vegetable oil
  • 2 bone-in pork chops, 1½ inches thick
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 2 ounces olive oil
  • 4 ounces shiitake mushrooms, cut into ½-inch wedges
  • 3 leeks, cut into ½-inch slices
  • 2 parsnips, cut into ½-inch wedges
  • 2 tablespoons unsalted butter, divided
  • 3 tablespoons chopped chives
  • 1 kohlrabi, peeled and julienned
  • 1 bunch Swiss chard, rough chopped
  • 1 cup chicken stock

Preparation

Heat oven to 400°F.

In an oven-safe sauté pan, heat vegetable oil over medium-high heat until just smoking. Season pork chops with salt and pepper and
sear one side until golden brown. Flip and sear for another 30 seconds. Place pan in oven and roast for 5–7 minutes, or until the internal temperature of the pork reaches 145°F. Remove from oven, place the pork on a serving platter, and let rest for 10 minutes.

Add olive oil to the same pan over medium-high heat. Sauté mushrooms for 30 seconds, then add leeks and parsnips, and cook until the parsnips are tender. Add 1 tablespoon butter and the chives and toss to incorporate. Remove from pan and set aside.

In the same pan, add kohlrabi and Swiss chard and sauté over medium heat until the chard begins to wilt. Add the stock and bring to a boil. Add the remaining butter and season with salt and pepper.

Serve pork chops on a bed of chard topped with mushrooms, parsnips, and leeks.