Tonight was a late night at work, so I needed something easy to make - and of course, simple ingredients! This came from my time in Montana, and truly returning to using a small arsenal of ingredients. I've been so proud lately - my fridge only has in it what I need for the week!
This recipe is further proof that you can throw together something tasty with the most basic of spices and kitchen gear. So, do you have any more excuses as to why you're not cooking at home more often? Even if you've never cooked a thing beyond a microwave meal, I promise you can still make this.
Pan-Seared Pork Chop with Sweet Potatoes
- 1 small sweet potato, peeled and thinly sliced into disks
- 3 mushrooms, sliced
- 1 clove garlic, minced
- 1 T. Dijon mustard
- healthy splash of white wine
- 1 thin-cut pork chop, approximately 4-6 oz.
- olive oil
Preheat the oven to 375 degrees. Scatter the potatoes on a piece of aluminum foil or baking sheet. Drizzle them with olive oil, season with salt and pepper, and toss to coat. When the oven is preheated, put the potatoes in the oven and let them roast for 35-40 minutes.
After about 25 minutes, heat 1 tsp. of olive oil in a small pan. Season the pork chop with salt and pepper. Add it to the pan and cook it for 3 minutes per side. Remove the chop, set aside, and tent it with aluminum foil to keep it warm.
Add the mushrooms to the pan, adding a little bit more oil if it is too dry. Once the mushrooms start to turn golden brown on both sides, add the garlic and mustard. Stir to combine, then add the wine. Let it simmer and reduce until the sauce looks to be the consistency you like, approximately 3-4 minutes. Season with salt and pepper.
Plate the potato slices and top with the pork chop. Pour the mushroom sauce over the pork chop. Job well done!