Want a fabulous, but simple and gourmet-like dinner…for this summer that won’t heat up your kitchen too much???

I love skillet meals in the summer and I especially love those meals with powerful and well-combined flavors…like mushrooms and pearled onions! Toss in a few Italian herbs and you’ve got the taste of Tuscany happening on your dinner table. Just close your eyes and imagine you’re sitting high up on a hill in Tuscany, enjoying a delicious dinner (and perhaps, glass of wine?!)

We loved this skillet pork chops recipe…and I hope you do as well…

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Skillet Pork Chops with Mushrooms and Pearled Onions

I love skillet meals in the summer and I especially love those meals with powerful and well-combined flavors...like mushrooms and pearled onions!

Prep Time10 minutes

Cook Time25 minutes

Servings - 4 servings

Ingredients 

1x2x3x

• 4 boneless pork chops
• Salt and pepper, to taste
• 2 Tbsp olive oil
• 8 oz. baby bella mushrooms
• 10 oz. bag frozen pearled onions
• 1 tsp dried thyme
• 1 tsp dried basil
• Salad or fresh veggies side dish
• Dinner rolls side dish

Instructions

• Heat the olive oil in skillet and saute the baby bella mushrooms and frozen pearled onions for 4 to 5 minutes. Pour them out into a bowl and set aside.
• In the same skillet, brown the pork chops for 2 minutes on each side. Add the sauteed mushrooms and pearled onions back into the skillet and add the dried thyme and basil.
• Stir to combine, reduce heat and simmer for 5 to 8 minutes, or until pork chops are cooked through.
• Prepare the salad or fresh veggies.
• Warm the dinner rolls.
• Serve Skillet Pork Chops with Mushrooms and Pearled Onions with salad or veggies and dinner rolls.
• NOTE: Serve with cauli-rice for Paleo/Whole30 meal.