Italian Pork Chop
This recipe is by far one of my favorites! It’s been part of our rotation for years and was a star on my very first blog. Even if you’re not a pork chop lover, give this a try. It’s well worth it!
1 lb boneless pork chops
1 Tbsp olive oil, divided
2 Tbsp flour
5-6 mushrooms, sliced (I used baby bellas)
1 large tomato, diced
1/4 cup onion, diced
1/2 bell pepper, sliced
2 cloves garlic, minced or pressed
1 tsp fresh basil
1/4 tsp oregano
1/4 cup shredded mozzarella
2-3 medium potatoes
1/2 Tbsp butter
1/4 cup milk
1. In a saucepan bring water to boil and add peeled and diced potatoes. Boil potatoes until very tender and easy to mash with a fork. Continue with pork while potatoes are boiling.
2. In a large resealable plastic bag, combine flour, salt, and pepper. Place pork in bag and shake well to coat evenly.
3. Heat 1 tsp oil in a large skillet over medium to medium high heat. Add mushrooms and cook about 3-5 minutes, until tender. Remove and set aside.
4. Add 2 tsp oil to same skillet. Once heated, add pork and cook about 5 minutes both sides. Once pork reaches 145 degrees internally, remove and set aside.
5. In the same skillet, saute onions about 2 minutes. Add peppers and saute about 1 minute. Add garlic and saute an additional 30 seconds. Spray with olive oil if additional oil is needed.
6. Add tomatoes, oregano, basil, salt, and pepper and cook about 3 minutes.
7. Set heat to low and return pork and mushrooms to pan. Cover and simmer about 5 minutes.
8. While it is simmering, drain potatoes and add milk, butter, salt, and pepper. Using masher or hand mixer, mix until smooth and creamy. Add more milk if thinner consistency is desired.
9. Plate mashed potatoes, top with pork chop, then top with onion, pepper, tomato mixture and sauce. Immediately top with cheese. Garnish with parsley if desired.
*Note: You can make this Whole30 by omitting the cheese and using full-fat coconut milk and ghee to prepare the potatoes. Make it Paleo by making cauliflower mash.