Pork Chops with Creamy Mushroom Orzo
Pork Chops with Creamy Mushroom Orzo
Ingredients
- 4 boneless pork chops, 3/4 inch (2 cm) thick
- 3 tbsp butter
- 1/2 lb (225 g) white mushrooms, quartered
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) whole-grain mustard
- 3 cups (750 ml) chicken broth
- 1 cup (200 g) orzo
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 6 cups (140 g) baby spinach
Instructions
- In a large, deep non-stick skillet over medium-high heat, brown the meat in 2 tbsp of the butter for 3 minutes on each side. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the mushrooms in the remaining butter for 4 minutes. Add the garlic and mustard. Cook for 1 minute while stirring. Add the broth and orzo. Bring to a boil and cook for 6 minutes or until the orzo is al dente, stirring a few times. Add more broth as needed. Season with salt and pepper.
- Pour the cream into the skillet and let reduce slightly. Add the spinach and mix to combine. Return the pork to the skillet. Coat in the sauce and reheat for 2 minutes. Adjust the seasoning.
- Serve the pork chops with the orzo and mushrooms. Serve with a green salad, if desired.
Pork Chops with Creamy Mushroom Orzo