Frenched Pork Chop Recipe

Prepare the Yucca Mash

Peel and chop the yucca into chunks. Boil in salted water for about 20 minutes or until tender. Drain and mash with butter, salt, and pepper to taste. Set aside.

Cook the Kale

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the kale and sauté until wilted, about 5 minutes. Season with salt and pepper.

Cook the Oyster Mushrooms

In the same skillet, add another tablespoon of olive oil and the oyster mushrooms. Sauté for about 5-7 minutes until golden brown. Season with garlic powder, salt, and pepper.

Frenched Pork Chops

Season the pork chops with salt, black pepper, and garlic powder. In a separate skillet, heat the remaining olive oil over medium-high heat. Sear the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C).

Serve

Plate the yucca mash, top with sautéed kale and oyster mushrooms, and place the pork chop on top. Drizzle with BBQ mole sauce before serving.