Pork Chops with Mushroom Marinara

Name: Pork Chops with Mushroom Marinara plus Roasted Potato & Bell Pepper Jumble
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 12 ounce Potatoes; 1 unit Green Bell Pepper; 4 ounce Button Mushrooms; 1 clove Garlic; 10 ounce Pork Chops; 2.5 ounce Marinara Cup; 1 unit Mushroom Stock Concentrate; Salt; Pepper; 1 tablespoon Cooking Oil; 1 tablespoon Butter

plus Roasted Potato & Bell Pepper Jumble

Recipe Development TeamPublished on July 11, 2023

Get Free Steak + 10 Free Meals

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.”

Tags:

New

•Calorie Smart

•Carb Smart

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 Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Green Bell Pepper

4 ounce

Button Mushrooms

1 clove

Garlic

10 ounce

Pork Chops

2.5 ounce

Marinara Cup

1 unit

Mushroom Stock Concentrate

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(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.

Utensils

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

• 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.

• 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.

• 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.

• 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.

• 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.