Pork Chops, Kale, and Mushroom in a Spicy Broth
made it | 0 reviews |
Cindy Anschutz Barbieri
"Here is another one-pot recipe that you can prepare, cook, and serve in 30 minutes with no mess to clean after! Just the pot and your plates. Enjoy this paleo recipe for 2! If you want to know my secret ingredient to make the sauce in this dish and some of my others extremely special... It's adding a little Dijon mustard in the broth. I promise once you try it, you will add it to many of your dishes! Go ahead, try it!"
Added to shopping list. Go to shopping list.
Ingredients35 m servings 753 cals
Original recipe yields 2 servings
- Heat a large saucepan over medium-high heat. Add butter and olive oil; heat until melted. Add pork chops; cook until browned, about 2 minutes per side. Add shallot and garlic; cook until tender, about 1 minute. Toss in kale, mushrooms, onion, and red bell pepper; cover and cook until wilted, about 5 minutes. Season with salt, pepper, and pepper flakes.
- Pour chicken broth and Dijon mustard into the saucepan. Bring to a high simmer. Reduce heat to medium-low. Stir in arrowroot; cook until broth is reduced by half and sauce has thickened, about 5 minutes. Divide between 2 pasta bowls.
Per Serving: 753 calories; 39.1 g fat; 43.5 g carbohydrates; 62.7 g protein; 145 mg cholesterol; 1600 mg sodium. Full nutrition