Pork Chops with Asparagus and Mushrooms
Savor the simplicity and bold flavors of this one-pan wonder: Pork Chops with Asparagus and Mushrooms. Perfectly seared bone-in pork chops are nestled alongside tender asparagus and earthy button mushrooms in a rich garlic butter sauce, enhanced with a splash of chicken broth for added depth. This 40-minute recipe combines convenience with elegance, making it an ideal choice for weeknight dinners or special occasions. The addition of paprika and fresh thyme (optional) provides a flavorful twist, while the quick cooking technique ensures every bite is juicy and satisfying. Serve this hearty dish straight from the skillet for a truly comforting and wholesome meal! Keywords: pork chops, asparagus, mushrooms, garlic butter sauce, one-pan meal, weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 pound Asparagus
- 8 ounces Button mushrooms (sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Chicken broth
- 1 teaspoon Fresh thyme (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
Instructions
Pat the pork chops dry with a paper towel and season both sides with salt, black pepper, and paprika. Let them rest while preparing the vegetables.
Trim the woody ends off the asparagus and discard. Slice the mushrooms if not pre-sliced.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for 3-4 minutes on each side, until golden brown. Remove the chops from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil to the skillet. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the asparagus to the skillet and sauté for another 2-3 minutes, until bright green and slightly tender.
Push the vegetables to one side of the skillet and melt the butter in the cleared space. Add the minced garlic and stir for 30 seconds, until fragrant, being careful not to burn it.
Pour the chicken broth into the skillet and stir to combine the garlic butter with the vegetables. Nestle the pork chops back into the skillet, spoon some sauce over them, and sprinkle with fresh thyme if desired.
Cover the skillet with a lid and let everything simmer for 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the asparagus is tender.
Serve hot, spooning the garlic butter sauce over the pork chops and vegetables. Enjoy your meal!
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 14.1 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 246 mg | 19% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4432 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
