French Onion Pork Chops

**Ingredients:** - 2 (5 oz) Boneless pork chops - 2 oz Swiss cheese - ¼ tsp Garlic, thyme & paprika - 3 ½ oz Lacinato kale - 4 ¼ oz Cremini mushrooms - 2 ½ oz Yellow onions - ¾ tbsp Butter - 1 oz Cream cheese - ¼ cup Seasoned mushroom broth  **Instructions:** 1. PREP VEGGIES - Preheat oven to 400 degrees. - Wipe cremini mushrooms clean with a damp paper towel.\* Remove stems, if desired. Cut into about ¼-inch thick slices. - Remove center stems from Lacinato kale. Slice stems into about ¼-inch pieces. Roll leaves into a large “cigar” and slice across into about ¼-inch wide ribbons. \*Here’s Why: Wiping the mushrooms clean instead of rinsing them prevents them from absorbing water and becoming soggy. 2\. SEASON PORK - Pat boneless pork chops dry with a paper towel.\* Place on a plate. Season both sides with garlic, thyme, and paprika, salt, and pepper. Drizzle with about 1 ½ tablespoons cooking oil. Rub to evenly coat. \*Here’s Why: Patting the pork chops dry results in a more even distribution of the seasonings, as well as a better sear. 3\. SEAR PORK - Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add pork to hot pan. Sear 2-3 minutes on each side, or until lightly browned. 4\. ROAST PORK - Transfer pork to a lightly oiled foil-lined baking sheet. Sprinkle Swiss cheese over pork. Transfer baking sheet to oven. Roast 2-3 minutes, or until cheese is melted and pork is fully cooked.\* - Transfer pork to cutting board. Let rest at least 3 minutes. \*Take Note: Pork is fully cooked when internal temperature reaches 145 degrees. 5\. COOK KALE & MUSHROOMS - Heat butter and about 1 ½ tablespoons cooking oil in a second large sauté pan over medium heat. Add mushrooms, kale stems, and yellow onions to hot pan. Season with salt and pepper. Stir to combine. Cook 3-4 minutes, or until onions are translucent and mushrooms are golden brown, stirring occasionally. - Add kale leaves. Stir to combine. Cook 2-3 minutes, or until leaves are wilted, stirring occasionally. Remove from heat. 6\. MAKE PAN SAUCE - Return pan used for pork to stovetop over medium-low heat. Add seasoned mushroom broth to pan. Cook about 2 minutes, or until liquid slightly reduces, stirring occasionally.\* - Remove from heat. Add cream cheese. Whisk until cream cheese is incorporated. \*Chef’s Tip: To infuse rich flavors into the pan sauce, scrape the bottom of the pan while stirring to release any browned bits that may be stuck. 7\. PLATE YOUR DISH - Cut pork into 6-8 slices each. - Make a pool of creamy pan sauce on one side of each plate. Fan French onion pork chop over top. Serve sautéed kale and mushrooms next to pork. - Enjoy!