Holaaaa! So when I make pork chops, I usually have no clue what i’m doing… I just know that when I make them this specific way, they never fail to come out juicy and delicious! When Mike and I first started dating, I wanted to impress him so I made a pork chop with spicy cream sauce and asparagus and purple mashed potatoes. It was just one of those meals that was so memorable and so delicious. I wanted to show him I was wifey material and yah know what? It freakin worked! For this recipe, I rummaged through the fridge and had left over peas, mushrooms, and some heavy cream so let me tell you what I whipped up!

As far as ingredients go, I don’t always use the same seasoning and ingredients! I kinda just pick the ones I have in my pantry that day and it either work or it doesn’t… I’m going to say it usually works like 90% of the time haha. So I hope you enjoy this one!


Ingredients (serves two)

 

(Two) 1.5-2 inch thick pork-chops
3 medium potatoes (I chose sweet this time)
1/2 cup of peas
1/2 cup of mushrooms
2 cups of spinach
1 cup of heavy cream1/3 cup of vegetable or chicken stock
1/2 cup of grated parmesan
1/2 red onion
2-3 cloves of garlic
1/2 tablespoon of chili powder
1/2 tablespoon of cayenne
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 teaspoon of cumin
salt + pepper
Kerrigold butter (because no other butter exists)

Directions

  1. Preheat your oven to 400 degrees (for boneless) and 475 degrees (for bone-in chops)
  2. Boil your water for the potatoes
  3. Throw in potatoes to cook in water (I was lazy so I didn’t peel… I usually just peel it in cold water after it’s done cooking. I feel like it’s much faster this way)
  4. Mix seasoning in ramekin
  5. Prep and season the pork chops with the dry seasoning (if you have left over seasoning, just use it for your sauce later)
  6. Using your pan, sear the pork chops with the butter on medium/high heat
  7. Throw in the garlic half way through cooking the chops (I don’t like putting it in the beginning because I don’t want it to burn)
  8. Put your oven safe pan in the oven and cook your chops for about 20-25 minutes (depending on the size of your chops you’ll either cook it for more or less time. Just make sure the internal temperature is 145-160 degrees)
  9. While your chops are cooking, start sautéing the sliced red onions, followed by the mushrooms, and peas (which I flashed cook in hot water for about a minute) and let it cook under low heat. Add in the spinach at the end because it doesn’t take long to cook.
  10. 10. In a small pot, slowly pour in the stock and cream and add your leftover seasoning in  as well (I like my sauce spicy so I added extra cayenne) then add in the parmesan. Let this simmer and thicken up for a few minutes on low heat.
  11. Check your mash and peel accordingly (I don’t eat the skin because I’ve read that it causes inflammation…)
  12. To plate: mashed potatoes first, then chops, then sautéed veggies, and top it off with your cream sauce!
  13. EAT, EAT, EAT!

XOXO,

Kimmy