Pork Chops with Balsamic Mushroom Sauce
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Pork Chops with Balsamic Mushroom Sauce

Pork Chops with Balsamic Mushroom Sauce

plus Mashed Potatoes & Scallions

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.

Calorie Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


4 ounce

Button Mushrooms

2 unit


10 ounce

Pork Chops

3 tablespoon

Sour Cream

(Contains Milk)

5 teaspoon

Balsamic Vinegar

1 unit

Red Pepper Jam

Not included in your delivery



2 teaspoon

Cooking Oil

1 teaspoon


½ tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories530 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate52 g
Sugar20 g
Dietary Fiber3 g
Protein32 g
Cholesterol110 mg
Sodium510 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.


Medium Pot
Paper Towel
Large Pan
Aluminum Foil
Potato Masher


Cook Potatoes

• Wash and dry produce. • Dice potatoes into ½-inch pieces. • 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.


• While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.

Cook Pork

• Pat pork* dry with paper towels and season all over with salt and pepper. • 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. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

Finish Potatoes

• 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.

Make Sauce

• 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. • 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.

Finish & Serve

• Slice pork crosswise. • Divide pork and mashed potatoes between plates. Spoon mushroom sauce over pork and garnish with scallion greens. Serve.

Pork is fully cooked when internal temperature reaches 145°.