Skillet Pork Chops with Peas, Carrots & Pearl Onions

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Prep Time:15 minsAdditional Time:5 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts

Prep Time:15 minsAdditional Time:5 minsTotal Time:20 minsServings:4Yield:4 servings

Prep Time:15 mins

Prep Time:

15 mins

Additional Time:5 mins

Additional Time:

5 mins

Total Time:20 mins

Total Time:

20 mins

Servings:4

Servings:

4

Yield:4 servings

Yield:

4 servings

Jump to Nutrition Facts

Jump to recipeFrom start to finish,Skillet Pork Chops with Peas, Carrots & Pearl Onionstakes 20 minutes (a little longer if you went for the thicker chops), but it’s worth every second. Tender and juicy bone-in pork chops are first seared to seal in flavor. Antioxidant-rich carrots, onions and peas round out the colorful veggie mix that is as beautiful to look at as it is delicious to eat—because we eat with our eyes first. It is finished with a simple, tangy mustard pan sauce that gives that extra bit of kick to tie it all together. Keep reading for our expert tips on how to prep your pork chops, smart ingredient substitutions and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you allow the pork chops to reach room temperature (about 30 minutes) before cooking them, they will cook more evenly.We recommend using an instant-read thermometer, but any meat thermometer will work. This is the safest method to ensure that each pork chop is fully cooked, as the thickness of pork chops can vary. To achieve the best results, remove the pork chops from the heat when they reach around 135°F. The temperature will continue to rise after removal. Pork chops are considered safe to eat once the meat reaches 145°F.You can use any skillet, but a cast-iron skillet will give a desirable sear. Do not move the pork chops for about 4 minutes. You want them to release easily from the pan before flipping them.If you prefer, you can replace parsley with oregano or basil. Feel free to get creative with your seasonings. We opted for simple seasonings like salt and pepper, but you could also add rosemary, sage, thyme or cloves. Once you have followed a recipe, experimenting with different spices can be fun.Nutrition NotesPork chopscome bone-in or boneless, and the choice is up to you for this recipe, but the nutrition remains the same. Pork is an excellent source of protein and B vitamins, which are essential for a properly functioning carbohydrate metabolism. Pork is also a source of iron, not as high as red meat, but it’s so important to get enough iron during the day from all sources—getting enough iron each day may help if you feel especially fatigued.Carrotsare an inexpensive, nutrient-packed veggie you probably have in your fridge. Carrots are high in an antioxidant called beta-carotene, which is converted to vitamin A. Beta-carotene can protect your cells from damage and act as an anti-inflammatory in the body. Vitamin A is essential for a healthy immune system and bright, healthy skin.

Jump to recipe

From start to finish,Skillet Pork Chops with Peas, Carrots & Pearl Onionstakes 20 minutes (a little longer if you went for the thicker chops), but it’s worth every second. Tender and juicy bone-in pork chops are first seared to seal in flavor. Antioxidant-rich carrots, onions and peas round out the colorful veggie mix that is as beautiful to look at as it is delicious to eat—because we eat with our eyes first. It is finished with a simple, tangy mustard pan sauce that gives that extra bit of kick to tie it all together. Keep reading for our expert tips on how to prep your pork chops, smart ingredient substitutions and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you allow the pork chops to reach room temperature (about 30 minutes) before cooking them, they will cook more evenly.We recommend using an instant-read thermometer, but any meat thermometer will work. This is the safest method to ensure that each pork chop is fully cooked, as the thickness of pork chops can vary. To achieve the best results, remove the pork chops from the heat when they reach around 135°F. The temperature will continue to rise after removal. Pork chops are considered safe to eat once the meat reaches 145°F.You can use any skillet, but a cast-iron skillet will give a desirable sear. Do not move the pork chops for about 4 minutes. You want them to release easily from the pan before flipping them.If you prefer, you can replace parsley with oregano or basil. Feel free to get creative with your seasonings. We opted for simple seasonings like salt and pepper, but you could also add rosemary, sage, thyme or cloves. Once you have followed a recipe, experimenting with different spices can be fun.Nutrition NotesPork chopscome bone-in or boneless, and the choice is up to you for this recipe, but the nutrition remains the same. Pork is an excellent source of protein and B vitamins, which are essential for a properly functioning carbohydrate metabolism. Pork is also a source of iron, not as high as red meat, but it’s so important to get enough iron during the day from all sources—getting enough iron each day may help if you feel especially fatigued.Carrotsare an inexpensive, nutrient-packed veggie you probably have in your fridge. Carrots are high in an antioxidant called beta-carotene, which is converted to vitamin A. Beta-carotene can protect your cells from damage and act as an anti-inflammatory in the body. Vitamin A is essential for a healthy immune system and bright, healthy skin.

From start to finish,Skillet Pork Chops with Peas, Carrots & Pearl Onionstakes 20 minutes (a little longer if you went for the thicker chops), but it’s worth every second. Tender and juicy bone-in pork chops are first seared to seal in flavor. Antioxidant-rich carrots, onions and peas round out the colorful veggie mix that is as beautiful to look at as it is delicious to eat—because we eat with our eyes first. It is finished with a simple, tangy mustard pan sauce that gives that extra bit of kick to tie it all together. Keep reading for our expert tips on how to prep your pork chops, smart ingredient substitutions and more!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil4(6 ounce)bone-in, center-cut pork chops1teaspoonkosher salt, divided1 ½cupsdiagonally sliced carrots (about 2 medium carrots)1cupfrozen pearl onions, thawed (about 6 ounces)2teaspoonsall-purpose flour1cupunsalted chicken stock½cupfrozen green peas, thawed1teaspoonDijon mustard½teaspoonblack pepper2tablespoonsunsalted butter, cut into small pieces2tablespoonschopped fresh flat-leaf parsley

Cook Mode(Keep screen awake)

Ingredients

1tablespooncanola oil

4(6 ounce)bone-in, center-cut pork chops

1teaspoonkosher salt, divided

1 ½cupsdiagonally sliced carrots (about 2 medium carrots)

1cupfrozen pearl onions, thawed (about 6 ounces)

2teaspoonsall-purpose flour

1cupunsalted chicken stock

½cupfrozen green peas, thawed

1teaspoonDijon mustard

½teaspoonblack pepper

2tablespoonsunsalted butter, cut into small pieces

2tablespoonschopped fresh flat-leaf parsley

DirectionsHeat 1 tablespoon oil in a large skillet over medium-high. Sprinkle 4 (6-ounce) pork chops with 1/2 teaspoon of the salt. Add pork to skillet; and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.Add 1 1/2 cups sliced carrots and 1 cup onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add 2 teaspoons flour to skillet; cook, stirring often, 30 seconds. Add 1 cup stock, 1/2 cup peas and 1 teaspoon mustard to skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.Return pork to skillet, nestling pork in the liquid. Sprinkle with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Cover and cook until sauce is slightly thickened, pork is warmed through and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with 2 tablespoons butter and 2 tablespoons parsley.Frequently Asked QuestionsExamine the chops carefully. Ensure they are all uniform in size and thickness. They should have a lovely light pink color and a mild scent. While it’s ideal to select the chops directly from the butcher’s case and seek the butcher’s assistance in choosing them, that option may not always be available.It’s entirely your choice. If you select thin pork chops, they will cook faster and can become crispy quickly. On the other hand, thick chops have more meat, and choosing pork loin chops or center-cut chops will result in a more flavorful dish. There are several advantages to choosing bone-in pork chops over boneless ones. Bone-in chops are more flavorful, maintain moisture better and are juicier. However, they do take longer to cook compared to boneless chops. Additionally, boneless pork chops often come at a higher price.Make sure the dish is completely cool before storing it in an airtight container in the refrigerator. It will last for about 3 days. To reheat, use a skillet and add a little water if needed. Covering the pan will also help prevent the dish and pork chops from drying out. The internal temperature should reach 145°F.This skillet recipe includes plenty of vegetables, but you might also want to include a starch, such as ourBrown Rice PilaforButtermilk Mashed Potatoes with White Pepper. Additionally, serving a side ofCitrus-Rosemary Cranberry SauceorQuick Applesaucewould provide a refreshing complement.EatingWell.com, October 2019

Directions

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle 4 (6-ounce) pork chops with 1/2 teaspoon of the salt. Add pork to skillet; and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.Add 1 1/2 cups sliced carrots and 1 cup onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add 2 teaspoons flour to skillet; cook, stirring often, 30 seconds. Add 1 cup stock, 1/2 cup peas and 1 teaspoon mustard to skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.Return pork to skillet, nestling pork in the liquid. Sprinkle with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Cover and cook until sauce is slightly thickened, pork is warmed through and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with 2 tablespoons butter and 2 tablespoons parsley.Frequently Asked QuestionsExamine the chops carefully. Ensure they are all uniform in size and thickness. They should have a lovely light pink color and a mild scent. While it’s ideal to select the chops directly from the butcher’s case and seek the butcher’s assistance in choosing them, that option may not always be available.It’s entirely your choice. If you select thin pork chops, they will cook faster and can become crispy quickly. On the other hand, thick chops have more meat, and choosing pork loin chops or center-cut chops will result in a more flavorful dish. There are several advantages to choosing bone-in pork chops over boneless ones. Bone-in chops are more flavorful, maintain moisture better and are juicier. However, they do take longer to cook compared to boneless chops. Additionally, boneless pork chops often come at a higher price.Make sure the dish is completely cool before storing it in an airtight container in the refrigerator. It will last for about 3 days. To reheat, use a skillet and add a little water if needed. Covering the pan will also help prevent the dish and pork chops from drying out. The internal temperature should reach 145°F.This skillet recipe includes plenty of vegetables, but you might also want to include a starch, such as ourBrown Rice PilaforButtermilk Mashed Potatoes with White Pepper. Additionally, serving a side ofCitrus-Rosemary Cranberry SauceorQuick Applesaucewould provide a refreshing complement.

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle 4 (6-ounce) pork chops with 1/2 teaspoon of the salt. Add pork to skillet; and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.

Add 1 1/2 cups sliced carrots and 1 cup onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add 2 teaspoons flour to skillet; cook, stirring often, 30 seconds. Add 1 cup stock, 1/2 cup peas and 1 teaspoon mustard to skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.

Return pork to skillet, nestling pork in the liquid. Sprinkle with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Cover and cook until sauce is slightly thickened, pork is warmed through and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with 2 tablespoons butter and 2 tablespoons parsley.

Frequently Asked QuestionsExamine the chops carefully. Ensure they are all uniform in size and thickness. They should have a lovely light pink color and a mild scent. While it’s ideal to select the chops directly from the butcher’s case and seek the butcher’s assistance in choosing them, that option may not always be available.It’s entirely your choice. If you select thin pork chops, they will cook faster and can become crispy quickly. On the other hand, thick chops have more meat, and choosing pork loin chops or center-cut chops will result in a more flavorful dish. There are several advantages to choosing bone-in pork chops over boneless ones. Bone-in chops are more flavorful, maintain moisture better and are juicier. However, they do take longer to cook compared to boneless chops. Additionally, boneless pork chops often come at a higher price.Make sure the dish is completely cool before storing it in an airtight container in the refrigerator. It will last for about 3 days. To reheat, use a skillet and add a little water if needed. Covering the pan will also help prevent the dish and pork chops from drying out. The internal temperature should reach 145°F.This skillet recipe includes plenty of vegetables, but you might also want to include a starch, such as ourBrown Rice PilaforButtermilk Mashed Potatoes with White Pepper. Additionally, serving a side ofCitrus-Rosemary Cranberry SauceorQuick Applesaucewould provide a refreshing complement.

Frequently Asked Questions

Examine the chops carefully. Ensure they are all uniform in size and thickness. They should have a lovely light pink color and a mild scent. While it’s ideal to select the chops directly from the butcher’s case and seek the butcher’s assistance in choosing them, that option may not always be available.

It’s entirely your choice. If you select thin pork chops, they will cook faster and can become crispy quickly. On the other hand, thick chops have more meat, and choosing pork loin chops or center-cut chops will result in a more flavorful dish. There are several advantages to choosing bone-in pork chops over boneless ones. Bone-in chops are more flavorful, maintain moisture better and are juicier. However, they do take longer to cook compared to boneless chops. Additionally, boneless pork chops often come at a higher price.

Make sure the dish is completely cool before storing it in an airtight container in the refrigerator. It will last for about 3 days. To reheat, use a skillet and add a little water if needed. Covering the pan will also help prevent the dish and pork chops from drying out. The internal temperature should reach 145°F.

This skillet recipe includes plenty of vegetables, but you might also want to include a starch, such as ourBrown Rice PilaforButtermilk Mashed Potatoes with White Pepper. Additionally, serving a side ofCitrus-Rosemary Cranberry SauceorQuick Applesaucewould provide a refreshing complement.

EatingWell.com, October 2019

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Nutrition Facts(per serving)294Calories13gFat11gCarbs33gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sarah Pflugradt, Ph.D., RDN, CSCS

andLinda Frahm

Linda Frahm