Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

with Roasted Brussels Sprouts and Crispy Potatoes

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Cream of mushroom soup has always been a staple for hearty and comforting green bean casseroles. However, our chefs had a feeling its concentrated flavor would work wonders in sauces, and we’re inclined to agree — especially when pork chops are involved.

Tags:Gluten free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 box

Cream of Mushroom Soup

(ContainsMilk)

12 ounce

Boneless Pork Chops

8 ounce

Brussels Sprouts

12 ounce

Yukon Gold Potatoes

4 ounce

Button Mushrooms

1 unit

Shallot

1 unit

Vegetable Stock Concentrate

¼ ounce

Parsley

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2498 kJ
Calories597 kcal
Fat26 g
Saturated Fat7.5 g
Carbohydrate48 g
Sugar8 g
Dietary Fiber10 g
Protein47 g
Cholesterol95 mg
Sodium456 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Baking Sheet
Large Pan
Paper Towel
InstructionsPDF
Instructions
Preheat and prep
Preheat and prep
1

Wash and dry all produce. Preheat oven to 425 degrees. Trim and halve Brussels sprouts through the stem. Cut potatoes into wedges (like steak fries).

Roast brussels sprouts and potatoes
Roast brussels sprouts and potatoes
2

Toss potatoes and Brussels sprouts on a baking sheet with 1 TBSP olive oil. Season with salt and pepper. Roast until golden brown and crispy, about 25 minutes.

Prep remaining ingredients
Prep remaining ingredients
3

Halve, peel, and thinly slice shallot. Thinly slice mushrooms. Finely chop parsley.

Cook pork chops
Cook pork chops
4

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat pork chops dry with a paper towel. Season on all sides with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside.

Make sauce
Make sauce
5

Add mushrooms and shallot to pan. Cook until softened, 3-5 minutes, tossing occasionally. Add stock concentrate to pan with ¼ cup water, bring to boil, then remove from heat. Stir in ¼ cup condensed soup (we sent more) and parsley. Season to taste with salt and pepper.

Finish and plate
Finish and plate
6

Plate pork chops alongside Brussels sprouts and potatoes. Spoon sauce over pork.