Pork Chops, Kale, and Mushroom in a Spicy Broth Recipe

  • on October 2, 2017
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1. 1 tablespoon unsalted butter
2. 1 tablespoon olive oil, or as needed
3. 4 bone-in pork chops
4. 1 large shallot, chopped
5. 2 cloves garlic, minced
6. 1 bunch kale, ribs and stems removed, chopped
7. 2 cups sliced baby bella mushrooms
8. 1 onion, thinly sliced
9. 1 red bell pepper, thinly sliced
10. 1 teaspoon sea salt, or to taste
11. 3/4 teaspoon ground black pepper, or to taste
12. 1/2 teaspoon red pepper flakes, or more to taste
13. 2 cups low-sodium chicken broth
14. 2 teaspoons Dijon mustard
15. 1 teaspoon arrowroot powder
Prep:15 Minutes, Cook:20 Minutes, Ready In:35 Minutes
Directions :
1. heat a huge saucepan over medium-excessive warmth. add butter and olive oil; warmness until melted. upload red meat chops; cook dinner till browned, approximately 2 minutes consistent with side. upload shallot and garlic; prepare dinner until tender, approximately 1 minute. toss in kale, mushrooms, onion, and pink bell pepper; cover and prepare dinner till wilted, approximately 5 mins. season with salt, pepper, and pepper flakes.
2. pour fowl broth and dijon mustard into the saucepan. carry to a excessive simmer. lessen warmth to medium-low. stir in arrowroot; cook until broth is decreased through half of and sauce has thickened, about five mins. divide between 2 pasta bowls.
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