Center Cut Pork Chops with Maitake Mushrooms and Sweet Potatoes, Arugula and goat cheese salad

Ingredients;

2 center cut pork chops

North Carolina sweet potatoes

1 yellow onion

½ pound of Urban Gourmet Farms Maitake (Hen of the Woods) mushrooms

White wine

Butter, salt, pepper

Arugula

Smoked goat cheese

Extra Virgin Olive oil

Serves 2

Begin by quartering the sweet potatoes. Thinly slice the yellow onions.

Toss the sweet potatoes and yellow onions in a roasting pan, pour in some olive oil, and sprinkle with salt and fresh ground pepper. Roast in the oven at 325 until potatoes are golden brown at the edges.

As the potatoes and onions are finishing roasting, heat a small amount of butter in your pan. Coat both sides of the pork chops with salt and pepper. Once the butter has heated, add the pork chops to the pan. Cook for six minutes on both sides, or until they are golden brown with an internal temperature of 150 degrees. Once they are close to being done, deglaze your pan with white wine.

Remove the pork chops to a plate to allow to rest, add a little more butter to the pan. Once it begins to have very little pan juices, add the mushrooms and cook until the edges are browned.

Plate the pork chops, roasted vegetables and Maitake mushrooms.

Plate the arugula salad, top with smoked goat cheese and drizzle with olive oil. Add a little salt and fresh ground pepper.

Enjoy!