If you’re looking for a quick and easy dinner recipe, look no further. My Mum used to make us pork chops growing up because as you’ll see, they’re very quick and pork is still quite affordable. In this recipe I paired it with a spin on the classic Spanish piquant sauce. You’ll love how simple and nutritious this is.
Who says fast food has to come from a drive thru?
4 x 8 oz grass fed pork chops
1/4 cup red onion – fine dice
1/4 cup red bell pepper – fine dice
1/4 cup yellow pepper – fine dice
1 x 14 1/2 oz can chopped tomatoes
5 oz Shitake mushrooms
1/8 tsp chili flakes
1 large garlic clove – minced
1/4 cup chicken broth
2 tbsp olive oil
olive oil spray
To make sauce:
Preheat medium saute pan for 1 minute on medium heat. Add 2 tbsp olive oil. Saute onions, red & yellow pepper for 2 minutes, stirring. Do not brown. If beginning to brown reduce heat.
Once softened, add garlic and continue sauteing for another minute. Add remaining ingredients along with 1/4 cup chicken broth. Simmer for 15 – 20 minutes on low heat until sauce has thickened. Taste and adjust seasoning.
To cook Chops:
Preheat grill pan on the stove top for 3-4 minutes on high heat. Spray with olive oil spray. Season chops with S&P on both sides. Grill pork chops for 3-4 minutes each side.
Once cooked, set aside to rest for 3 minutes. Once rested, add any pork juices to the sauce.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.