20 min active45 min total3 servings

One-Skillet Pork Chop with Mushroom & Barley Salad

The star of this one-skillet meal is a brined pork chop, which stays plump and juicy. Mushrooms and Brussels roast alongside, and precooked barley is easy and nutritious to toss into the same pan.

Ingredients Included

  • Brussels sprouts
  • Thyme
  • Brined pork chop (see note below)
  • Sliced cremini mushrooms
  • Cooked barley
  • Meyer lemon vinaigrette

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
Allergen Note: Contains wheat.

Step 1

Preheat the oven to 425°F. Cut the Brussels sprouts into halves or quarters, depending on size. Pick the leaves from 4 or 5 sprigs of thyme and toss the stems. Remove the pork chop from the brine and pat dry with paper towels.

Step 2

In a bowl, combine the Brussels sprouts, mushrooms, and thyme leaves. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.

Step 3

In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 2 tablespoons olive oil. Add the pork chop and cook until it begins to brown on the first side, 3 to 5 minutes. Flip the pork chop and add the Brussels sprouts and mushrooms to the pan. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the vegetables are tender, 25 to 30 minutes. Transfer the pork chop to a cutting board to rest, 5 minutes. (If the vegetables need a bit more time to brown, remove the pork chop and continue roasting while the meat is resting.)

Step 4

Meanwhile, warm the barley in the microwave, 1 to 2 minutes.

Step 5

In a large bowl, add the barley and roasted Brussels sprouts and mushrooms. Drizzle with some of the vinaigrette, season with a pinch of salt, and toss to combine.

Step 6

Slice the pork chop across the grain, transfer slices to plates, and spoon the barley salad on the side. Grind with pepper and serve warm.

Note:

The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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