Lean Meals: Pork Chops With Spring Vegetables

Why we like this recipe:
→ High in nutrients and in protein, this recipe makes a balanced meal that will fill you up!
→ So tasty, you wouldn’t guess that one serving is under 400 calories!

What you will need: (For 4 Servings)

  • 4 Pork chops (bone in) 1 inch thick, about 2.5 pounds total
  • 3 Tablespoons of olive oil
  • 1 Cup of low sodium chicken broth
  • 2 Tablespoons of whole grain mustard
  • 4 Shallots, peeled and quartered
  • 1 Bunch of radishes, halved
  • 1/2 Pound of sugar snap peas, halved
  • 1 Cup of frozen peas, thawed
  • Chopped fresh chives, for serving

 Directions: (Total time: 35 min)

  1. 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 reads 145°F (about 5-6 min per side).
    Transfer to a plate and reserve the skillet.
  2. Add the broth and mustard to the skillet, whisking to scrape any browned bits.
    Cook until thickened, 2-4 min.

  3. Heat the remaining oil in another large skillet, over medium heat.
  4. Cook the shallots, tossing occasionally, until browned and softened (5-7 min).
  5. Add the radishes and cook until just beginning to soften (3-4 min).
  6. Add the sugar snap peas and cook until crisp/tender (4-5 min).
  7. Add the peas, season with 1/4 teaspoon of salt and pepper, and toss to combine.
  8. Serve the pork chops over the veggies, drizzle gravy on top and sprinkle the chives.