PORK CHOPS WITH TRUFFLE SAUCE

This dish proves that delicious doesn’t have to mean complicated. With just six ingredients and 25 minutes on the clock, you’ll create a restaurant-worthy meal. Pork chops are pan-seared to a juicy finish, then served with a rich and savory truffle sauce studded with cremini mushrooms. They’re served alongside tender roasted rainbow carrots and showered with chives.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Trim and peel rainbow carrots*. Slice across at an angle into pieces, about ½ inch thick. Wipe cremini mushrooms clean with damp paper towels. Remove stems if desired. Cut into slices, about ¼ inch thick. Mince chives.

Step 2

Place carrots in a medium bowl. Drizzle with 1 tablespoon cooking oil. Season with ¼ teaspoon salt and a pinch of pepper. Stir to evenly coat. Spread carrots out in a single layer on a lightly oiled, foil-lined baking sheet. Roast 18-20 minutes, or until fork-tender, flipping halfway through.

Step 3

O Wipe cremini mushrooms clean with damp paper towels. Remove stems if desired. CutPat boneless pork chops dry with paper towels. Season with salt and pepper. O Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add pork to hot pan. Sear 3-4 minutes on each side, or until fully cooked. O Transfer pork to a cutting board. Let rest at least 3 minutes.

Step 4

MAKE SAUCE Heat 1½ tablespoons cooking oil in pan used for pork over medium-high heat. Add mushrooms to hot pan. Season with salt and pepper. Cook 3-5 minutes, or until softened, stirring occasionally. Add cream cheese, about ¼ cup water, and about ¼ teaspoon truffle zest* (reserve remaining zest for another use). Stir to combine.

Step 5

PLATE YOUR DISH O Slice pork chops into 5-7 slices each. O Divide truffle mushroom sauce between plates. Shingle pork over top. Serve roasted rainbow carrots on the side. Garnish with chives. Enjoy!

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