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American Recipes

Creamy 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.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

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

Shallot

1 unit

Veggie Stock Concentrate

¼ ounce

Parsley

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

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

•Baking Sheet

•Large Pan

•Paper Towel

Instructions

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

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

3

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

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

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

6

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

Meal right image

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