HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom Pork Chops
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.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 box

Cream of Mushroom Soup


12 ounce

Boneless Pork Chops

8 ounce

Brussels Sprouts

12 ounce

Yukon Gold Potatoes

4 ounce

Button Mushrooms

1 unit


1 unit

Veggie Stock Concentrate

¼ ounce


Not included in your delivery


Kosher Salt



2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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).


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.


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


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.


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.


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