Pork Chops with Balsamic Mushrooms
Butternut Squash Wedges
Ingredients
- 6 (6-oz) boneless pork chops
- ¼ cup avocado oil, divided
- 1 (16-oz) pkg whole mushrooms, halved
- ¼ cup organic chicken broth
- 2 Tbsp balsamic vinegar
- 2 Tbsp chopped fresh thyme
Instructions
- Cook pork, in 2 batches, in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
- Heat 2 Tbsp oil in skillet; add mushrooms, and sprinkle lightly with salt and pepper. Cook 6 to 8 minutes or until browned and liquid is released.
- Add broth, vinegar, and thyme. Simmer 5 minutes or until liquid is slightly reduced. Add pork; cook 2 minutes.
Side Dish Ingredients
- 2 butternut squash, peeled and cut into 2-inch wedges
- 2 Tbsp avocado oil
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp chopped fresh oregano
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Preheat oven to 425°F. Combine squash, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 30 to 35 minutes or until squash is tender and browned, turning after 15 minutes. Sprinkle with oregano and lemon juice; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
