- 2 pork chops
- 2 cups mushrooms, sliced
- 2 cups arugula
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons thyme
- 2 tablespoons flour
- 3/4 cup chicken broth
- 1/2 teaspoon salt, or to taste
- pepper, to taste
INSTRUCTIONS:
- In a flat dish, combine flour, thyme and salt & pepper. Lightly coat the pork chops in the flour mixture. Remove pork and reserve the remaining flour.
- In a large skillet, warm oil over medium-high heat. Add pork chops and cook until brown, about 2-3 minutes per side (make sure to not overcook pork, you can use a thermometer and cook to 140°F). Remove pork onto a plate. Keep warm under foil and set aside.
- In the same skillet, over medium-high heat cook onions, garlic and mushrooms, stirring for about a minute (add oil if pan is dry). Add reserved flour and cook until dissolved, about a minute. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for a few minutes until sauce has thickened. Add arugula to mushroom sauce and cook until wilted. Place on serving platter and top with pork chops and serve immediately.
Source: Wishful Chef
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