YOUR SOLIN GENERATED RECIPE
Seared Pork Chops with Creamy Corn and Sautéed Mushrooms
Lean pork chops pan-seared until juicy, served over a bed of creamy parmesan corn and topped with savory golden-brown mushrooms.
INGREDIENTS
6.5 oz Boneless Pork Loin Chop
1 cup sliced Cremini Mushrooms
0.5 cup Sweet Corn
0.25 cup Non-fat Greek Yogurt
2 tbsp Grated Parmesan Cheese
1 tbsp Olive Oil
PREPARATION
Season the pork chops on both sides with salt, pepper, and your favorite dried herbs like thyme or rosemary.
Heat half of the olive oil in a large skillet over medium-high heat.
Add the sliced mushrooms to the skillet and sauté until they are golden-brown and tender, then remove them from the pan and set aside.
Add the remaining oil to the same skillet and sear the pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F.
While the pork is resting, place the corn in a small saucepan over medium heat until warmed through.
Stir the Greek yogurt and parmesan cheese into the corn, mixing until creamy and well combined.
Plate the creamy corn, place the seared pork chop on top, and finish with the sautéed mushrooms.