Herbed Pork Chop With Garlic Mushrooms And Broccoli
A juicy bone-in pork chop pan-seared to perfection, served alongside savory garlic-sautéed mushrooms and tender steamed broccoli florets.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Sarah + Lila
Sarah created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Take the bone-in pork chop out of…
- 01
Take the bone-in pork chop out of…
Take the bone-in pork chop out of the refrigerator 15 minutes before cooking to bring it closer to room temperature for even cooking.
Allow: 15 minutes
Tap card to mark done - 02
Pat the pork chop completely dry
Pat the pork chop completely dry with a paper towel and season both sides generously with salt, black pepper, and dried thyme.
Tap card to mark done - 03
Heat half of the olive oil in…
Heat half of the olive oil in a heavy skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the pork chop.
Tap card to mark done - 04
Sear the pork chop without moving it…
Sear the pork chop without moving it for about 4 to 5 minutes until a deep golden-brown crust forms. Flip and cook the other side for another 4 to 5 minutes, or until the thickest part reaches an internal temperature of 145°F (63°C).
Look for: a deep golden-brown crust forms
Tap card to mark done - 05
Transfer the pork chop to a warm…
Transfer the pork chop to a warm plate and let it rest for 5 minutes to keep the juices locked inside.
Allow: 5 minutes
Tap card to mark done - 06
Add the remaining olive oil
In the same skillet over medium heat, add the remaining olive oil, sliced mushrooms, and minced garlic clove. Sauté for 5 minutes until the mushrooms are soft and browned.
Look for: the mushrooms are soft and browned
Tap card to mark done - 07
Pour in the chicken broth to deglaze…
Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce by half to form a light pan sauce.
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Place the broccoli florets in a steamer…
While the mushrooms cook, place the broccoli florets in a steamer basket over boiling water. Cover and steam for 5 minutes until they are vibrant green and tender when pierced with a fork.
Look for: they are vibrant green and tender when pierced with a fork
Tap card to mark done - 09
Plate the rested pork chop
Plate the rested pork chop, spoon the garlic mushrooms and pan sauce over it, and serve alongside the steamed broccoli.
Ready when: everything is assembled and ready to enjoy
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