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Want a fabulous, but simple and gourmet-like dinner…for this summer that won’t heat up your kitchen too much???

I love skillet meals in the summer and I especially love those meals with powerful and well-combined flavors…like mushrooms and pearled onions! Toss in a few Italian herbs and you’ve got the taste of Tuscany happening on your dinner table. Just close your eyes and imagine you’re sitting high up on a hill in Tuscany, enjoying a delicious dinner (and perhaps, glass of wine?!)

We loved this skillet pork chops recipe…and I hope you do as well…

Print Recipe Skillet Pork Chops with Mushrooms and Pearled Onions Prep Time 10 mins Cook Time 25 mins Servings: 4 persons Ingredients 4 boneless pork chops

Salt and pepper, to taste

2 Tbsp olive oil

8 oz. baby bella mushrooms

10 oz. bag frozen pearled onions

1 tsp dried thyme

1 tsp dried basil

Salad or fresh veggies, as side dish

Dinner rolls, as side dish (choose a gluten free option for a completely GF meal) Instructions Heat the olive oil in skillet and saute the baby bella mushrooms and frozen pearled onions for 4 to 5 minutes. Pour them out into a bowl and set aside.

In the same skillet, brown the pork chops for 2 minutes on each side. Add the sauteed mushrooms and pearled onions back into the skillet and add the dried thyme and basil.

Stir to combine, reduce heat and simmer for 5 to 8 minutes, or until pork chops are cooked through.

Prepare the salad or fresh veggies.

Warm the dinner rolls.

Serve Skillet Pork Chops with Mushrooms and Pearled Onions with salad or veggies and dinner rolls.

NOTE: Serve with cauli-rice for Paleo/Whole30 meal.

This recipe is featured on SouthernPlate.com’s Meal Plan Monday #63.