The tangy-savory balsamic mushroom sauce that cascades over juicy pork chops makes this meal something extra-special! (Okay, let’s not forget the buttery sour cream and scallion mashed potatoes, which might actually be why you’re here—no judgments!). Our chefs based this sauce on Italian agrodolce, which means “sour-sweet.” Their spin is beautifully balanced and lightly sweet with bright acidity, plus a touch of heat from red pepper jam. Pile those creamy potatoes on the side, add a sprinkle of scallion greens for a fresh crunch and pop of color, and you’re in for a sumptuously satisfying dinner adventure.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
5 teaspoon
Balsamic Vinegar
4 ounce
Button Mushrooms
1 unit
Red Pepper Jam
2 unit
Scallions
10 ounce
Pork Chops
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Dice potatoes into ½-inch pieces.
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Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; cover to keep warm.
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While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.
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Pat pork* dry with paper towels and season all over with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
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Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
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To pot with potatoes, add half the sour cream and ½ TBSP butter (1 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed.
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Heat a drizzle of oil in pan used for pork over medium heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.
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Add vinegar, jam, remaining sour cream, and 1 tsp sugar (2 tsp for 4 servings); cook, stirring, until mushrooms are coated and sauce has thickened slightly, 1-2 minutes. TIP: If sauce seems too thick, stir in water 1 TBSP at a time.
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Slice pork crosswise.
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Divide pork and mashed potatoes between plates. Spoon mushroom sauce over pork and garnish with scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic mushroom sauce, though some found it too sweet or vinegary; adjusting sugar and vinegar to taste can help 🍲.
- Ease of prep: Quick and simple to make, though some felt mashed potatoes added extra work; consider offering alternative sides.
- Suggestions: Add a green vegetable like asparagus or broccoli for a more complete meal; increase mushrooms and sauce quantity.
- Portions: Some found servings small, especially potatoes; consider including more potatoes or offering larger portion options.
- Texture: A few mentioned pork chops were tough; suggest cooking to temperature rather than time for optimal tenderness.
