Pork Chops, Kale, And Mushroom In A Spicy Broth - cooking recipe

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil, or as needed
4 bone-in pork chops
1 large shallot, chopped
2 cloves garlic, minced
1 bunch kale, ribs and stems removed, chopped
2 cups sliced baby bella mushrooms
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 teaspoon sea salt, or to taste
3/4 teaspoon ground black pepper, or to taste
1/2 teaspoon red pepper flakes, or more to taste
2 cups low-sodium chicken broth
2 teaspoons Dijon mustard
1 teaspoon arrowroot powder

Preparation

Heat a large saucepan over medium-high heat. Add butter and olive oil; heat until melted. Add pork chops; cook until browned, about 2 minutes per side. Add shallot and garlic; cook until tender, about 1 minute. Toss in kale, mushrooms, onion, and red bell pepper; cover and cook until wilted, about 5 minutes. Season with salt, pepper, and pepper flakes.
Pour chicken broth and Dijon mustard into the saucepan. Bring to a high simmer. Reduce heat to medium-low. Stir in arrowroot; cook until broth is reduced by half and sauce has thickened, about 5 minutes. Divide between 2 pasta bowls.