Smothered Pork Chops with Roasted Potatoes & Apples and Green Beans

Our first ever Saltine recipe! Provided by KP.

Ingredients

Pork Chops & Gravy

• 4 pork chops
• Black pepper, to taste
• Summa Salts Mushroom Salt, to taste
• 2 tbsp butter
• 1 small onion, diced
• 8 oz mushrooms, sliced
• 2 tbsp flour
• 1/2 cup white wine
• 1 tbsp Dijon mustard
• 1 tsp thyme
• 1 1/2 cups chicken stock

Potatoes & Apples

• 4 medium potatoes, cut into 1-inch cubes
• 2 apples, chopped
• 2 tbsp olive oil
• Summa Salts Cool Ranch Salt, to taste
• Black pepper, to taste
• 1 tsp thyme

Green Beans

• 1 lb green beans
• 1 tbsp olive oil
• Summa Salts Flaming Vampire Salt, to taste
• Black pepper, to taste

Instructions

Roast the Potatoes and Apples

1. Preheat oven to 425°F.
2. Toss potatoes and apples with olive oil, Cool Ranch Salt, black pepper and thyme.
3. Spread on a baking sheet.
4. Roast for 25–30 minutes, stirring halfway, until tender and golden.

Roast the Green Beans

1. Toss green beans with olive oil, Flaming Vampire Salt and black pepper.
2. Add to the baking sheet.
3. Roast until tender.

Cook the Pork Chops

1. Season pork chops with black pepper and Mushroom Salt.
2. Heat a large skillet over medium-high heat. Sear pork chops on both sides until browned.
3. Remove and set aside.

Make the Mushroom Gravy

1. In the same skillet, add butter, onion and mushrooms.
2. Cook until tender.
3. Sprinkle in flour and cook for a few minutes.
4. Add white wine and scrape up the browned bits.
5. Stir in Dijon mustard, thyme and chicken stock.
6. Simmer until thickened.

Finish

1. Return pork chops to the skillet and simmer until they reach 145°F.
2. Serve with roasted potatoes, apples and green beans.

Shop the Salts

Mushroom Salt · Cool Ranch Salt · Flaming Vampire Salt