Creamy Mushroom Pork Chops
with Roasted Brussels Sprouts and Crispy Potatoes
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.
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
Veggie Stock Concentrate
¼ ounce
Parsley
Not included in your delivery
unit
Salt
unit
Pepper
2 teaspoon
Olive Oil
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.