Just because the weather hasn’t gotten the memo that it’s spring, doesn’t mean your taste buds can’t. Play with seasonal vegetables to get a tasty accent for dinners that will make delicious leftovers to take for lunch. We found this recipe for Pork Chops With Spring Vegetables and Mustardy Pan Gravy from Real Simple. Enjoy the flavor and ease of this dish——it’s called Real Simple for a reason.
- 3 tablespoons olive oil
- 4 bone-in pork chops (1 inch thick; about 2½ pounds total)
- Kosher salt and black pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons whole-grain mustard
- 4 shallots, peeled and quartered
- 1 bunch radishes, halved
- ½ pound sugar snap peas, halved
- 1 cup frozen peas, thawed
- Chopped fresh chives, for serving
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the chops with salt and pepper and cook, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side. Transfer to a plate. Reserve the skillet. Add the broth and mustard to the skillet, whisking to scrape up any browned bits. Cook until thickened, 2 to 4 minutes.
- Meanwhile, heat the remaining oil in another large skillet over medium heat. Cook the shallots, tossing occasionally, until browned and softened, 5 to 7 minutes. Add the radishes and cook until just beginning to soften, 3 to 4 minutes. Add the sugar snap peas and cook just until crisp-tender, 4 to 5 minutes. Add the peas, season with ¼ teaspoon each salt and pepper, and toss to combine.
- Serve the pork chops over the vegetables, with the gravy drizzled on top and sprinkled with the chives.