Pork chop with spring vegetables & fresh herbs

Chef, Massimo Capra shares his pork chop recipe paired with spring vegetables & fresh herbs. The perfect spring dish the family will love.

pork chops

2 tbsp

oil

2 tbsp

butter

garlic, crushed

1 tbsp

grainy mustard

pearl onions, precooked

3 tbsp

green peas

1/4 cup

snap peas, cut in half

1/4 cup

sugar snaps, julienne

1/2 cup

mini red potatoes, precooked and quartered

1/2 cup

shitake mushrooms, julienne

1 bunch

tarragon

1 bunch

dill weed

1 bunch

oregano

1/2

pint cherry tomatoes, cut in half

5 oz.

white wine

8 oz.

35% cream

To taste

salt and pepper

Season the chop with salt and pepper and set aside while you preheat a skillet on medium/high heat.
In the skillet add oil and butter and once hot add the chop, cook on one side until golden then turn it and repeat.
Sprinkle the wine and add the garlic, cook until the chop is almost done then add the vegetables and the mustard, add the cream and season to taste. Return the chop to the skillet and finish with the fresh herbs.
Serve surrounded with the vegetables and drizzled with the sauce.