Herb Pork Chops – Served on a bed of Mushrooms and Arugula

Today I really felt like making a meat dish. The weather is getting colder, perfect for some comforting pork chops! I used organic, pasture raised bone-in pork chops and left some of the fat around the edges (trim if desired) for more flavor. Serving this on a bed of mushrooms and arugula (or other greens like spinach, kale) make for a healthy side dish.

You can also try my mustard roasted potatoes as an additional side dish. Mustard and pork complement each other nicely, so this would be a great match. For a perfect meal, serve with a nice bottle of Pinot Noir and finish with an easy frozen berry cobbler.

Brown pork chops 2-3 minutes on each side.

Saute onions and garlic, then add sliced mushrooms. Stir in broth, then arugula.

Pork with Mushrooms and Arugula Recipe

  • 2 pork chops
  • 2 cups mushrooms, sliced
  • 2 cups arugula
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons thyme
  • 2 tablespoons flour
  • 3/4 cup chicken broth
  • 1/2 teaspoon salt, or to taste
    pepper, to taste

    In a flat dish, combine flour, thyme and salt & pepper. Lightly coat the pork chops in the flour mixture. Remove pork and reserve the remaining flour.

    In a large skillet, warm oil over medium-high heat. Add pork chops and cook until brown, about 2-3 minutes per side (make sure to not overcook pork, you can use a thermometer and cook to 140°F). Remove pork onto a plate. Keep warm under foil and set aside.

    In the same skillet, over medium-high heat cook onions, garlic and mushrooms, stirring for about a minute (add oil if pan is dry). Add reserved flour and cook until dissolved, about a minute. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for a few minutes until sauce has thickened. Add arugula to mushroom sauce and cook until wilted. Place on serving platter and top with pork chops and serve immediately. 

    Total Time: 20-30 minutes
    Yield: Makes 2-4 servings

  • [if you enjoyed this post, please sign up for my newsletter to get the latest recipes]

    Follow me on Pinterest

    7 Responses to “Herb Pork Chops – Served on a bed of Mushrooms and Arugula”

    1. J Davis October 8, 2011 at 11:34 am #

      Wow! Looks really good. Going to try it one of the next few nights!

      • Barb October 8, 2011 at 1:48 pm #

        Thanks! Report back if you end up making it

    2. Jesica @ Pencil Kitchen October 8, 2011 at 7:08 pm #

      Hmmmm… Herbed pork chop. Sounds like a healthy food choice for today 🙂

    3. Nicole August 15, 2012 at 11:44 pm #

      This was really easy and super delicious. I made it with small whole Irish potatoes. The family loved it and ate every bit.

      • Barb August 16, 2012 at 8:57 am #

        That’s great to hear, Nicole! Potatoes are the perfect compliment for this dish. Thanks for the comment and hope to see you again 🙂

    4. Kelley Hepler June 12, 2013 at 8:57 am #

      This was AMAZING. A wonderful meal that I would consider cooking for a dinner party. The recipe is a perfect portion for two. I serve it with baby mushroom ravoli and there was enough sauce for them as well. Can’t wait to make it again!

      • Barb June 12, 2013 at 11:45 am #

        Thanks so much, Kelley! Baby mushroom ravioli with the pork chops sounds delicious. I’m so happy you enjoyed it 🙂

    Leave a Reply:

    Gravatar Image