- Prep time
- 20 minutes
- Cook time
- 20–25 minutes
- 2 servings
Hearty winter root vegetables pair with delicate chanterelles 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 chanterelle mushrooms, cut into ½-inch wedges
- 3 leeks, cut into ½-inch slices
- 2 parsnips, cut into 2-inch wedges
- 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 for another 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 same pan over medium-high heat. Add chanterelles and cook until all of their moisture is gone and they begin to brown. Add leeks and parsnips and cook until the parsnips are tender. 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 on a bed of chard topped with chanterelles, parsnips and leeks.