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Creamy Mushroom Pork Chops
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Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

with Crispy Potatoes and Brussels Sprouts

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.


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

Total Time35 minutes


serving amount

8 ounce

Brussels Sprouts

1 unit

White Potatoes

1 unit


4 ounce

Button Mushrooms

¼ ounce


12 ounce

Pork Chops

1 unit

Veggie Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil




Nutrition Values

/ 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.


Baking Sheet
Large Pan
Paper Towel


Prep and Roast Potatoes

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).

Roast Veggies

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.

Prep Remaining Ingredients

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

Cook Pork

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.

Make Sauce

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.

Finish and Plate

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