- Prep time
- 20 minutes PT20M
- Cook time
- 20–25 minutes PT25M
- 2 servings
Hearty winter root vegetables pair with Swiss chard and flavorful pork to make the perfect dish for a cold evening.
- 1 ounce vegetable oil
- 2 bone-in pork chops, 1½ inches thick
- Salt and pepper, to taste
- 2 ounces olive oil
- 6 ounces maitake mushrooms, large shreds
- 3 leeks, cut into ½-inch slices
- 2 parsnips, oblique cut
- 2 carrots, oblique cut
- ½ cup pearl onions, peeled
- 2 tablespoons butter, divided
- 3 tablespoons chopped chives
- 1 kohlrabi, peeled and julienned
- 1 bunch Swiss chard, rough chopped
- 1 cup chicken stock
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 the opposite side for 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 pan used to cook the pork. Add maitake mushrooms and cook on medium-high heat until all of their moisture is gone and they begin to brown. Add leeks, parsnips, carrots and pearl onions, and cook until the vegetables are tender and caramelized. 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 with chard and vegetables.