Pork Chops with Mushroom Marinara
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Pork Chops with Mushroom Marinara

Pork Chops with Mushroom Marinara

plus Roasted Potato & Bell Pepper Jumble

Pork chops may be basic (we like to say “classic”), but they never have to be boring! Especially these juicy, satisfying chops topped with lots of garlicky mushroom-studded marinara sauce. Fresh Fam, you know by now: It’s all about that powerhouse pan sauce! Tender roasted bell peppers and half-moon potatoes complete the plate for a dinner idea that’s filling, flavorful, and a far cry from your everyday “other white meat.”

Calorie Smart
Carb 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


1 unit

Green Bell Pepper

4 ounce

Button Mushrooms

1 clove


10 ounce

Pork Chops

2.5 ounce

Marinara Cup

1 unit

Mushroom Stock Concentrate

Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories510 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber5 g
Protein32 g
Cholesterol105 mg
Sodium780 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.


Baking Sheet
Paper Towel
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve potatoes lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice mushrooms (skip this step if your mushrooms are pre-sliced!). Peel and mince or grate garlic.

Roast Veggies

• Toss potatoes and bell pepper on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Cook Pork

• Meanwhile, 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; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan. TIP: Tent pork with foil to keep warm until ready to serve.

Start Mushroom Sauce

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned and slightly crispy, 2-3 minutes. Season with salt and pepper. • Add garlic; cook, stirring occasionally, until garlic is fragrant and mushrooms are browned and crispy, 1 to 2 minutes more.

Finish Mushroom Sauce

• Stir marinara, stock concentrate, and ½ cup water (¾ cup for 4 servings) into pan with mushroom mixture. Bring to a simmer; cook until sauce thickens slightly, 1-2 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

Finish & Serve

• Slice pork crosswise. • Divide pork and roasted veggies between plates. Spoon mushroom marinara over pork and serve.

Pork is fully cooked when internal temperature reaches 145°.