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Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

with Crispy Potatoes and Brussels Sprouts

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Pork chops blanketed in a creamy mushroom sauce is a recipe that’s an oldie and a goodie. The combo of savory mushrooms, rich dairy, and lean pork is enduring and familiar, yet it never fails to remind you of how good it is every time. On the side, oven-roasted potatoes and Brussels sprouts complete this comfortingly classic meal.

Tags:Gluten-free
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Brussels Sprouts

1 unit

White Potatoes

1 unit

Shallot

4 ounce

Button Mushrooms

¼ ounce

Parsley

12 ounce

Pork Chops

1 unit

Veggie Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate46 g
Sugar8 g
Dietary Fiber10 g
Protein45 g
Cholesterol110 mg
Sodium330 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 425 degrees. Trim Brussels sprouts and halve through base. Cut potatoes in half. Toss potatoes with a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until tender, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).

2

Toss Brussels sprouts with a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Once potatoes have roasted 10 minutes, remove from oven and give them a toss. Add Brussels sprouts to sheet. Return sheet to oven and continue roasting until both are tender and crisped, 10-15 minutes more.

3

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

4

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

5

Add mushrooms and shallot to same pan. Cook, tossing occasionally, until softened, 3-5 minutes. Stir in stock concentrate and ¼ cup water, scraping up any browned bits from bottom. Bring to a boil, then remove from heat. Stir in sour cream and parsley. Season to taste with salt and pepper.

6

Divide pork, Brussels sprouts, and potatoes between plates. Drizzle sauce over pork, making sure to add mushrooms, and serve.