Pork Chops with Mushroom Marinara
plus Roasted Potato & Bell Pepper Jumble
- Milk
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.”
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
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The mushroom marinara sauce surprised many — it pairs well with the pork and adds a savory, satisfying depth 🍲. Some felt the sauce was too watery or bland; reducing the added water and simmering longer helped concentrate the flavor.
- Ease of prep: Quick and easy overall, though the potatoes and peppers may need more than the suggested 20 minutes to fully cook through.
- Suggestions: Use less water in the sauce — or add a cornstarch slurry — to reach a thicker consistency. Consider swapping green bell pepper for red, orange, or yellow pepper for a sweeter, less bitter flavor. Adding onion to the potato-and-pepper roast boosts flavor noticeably.
- Leftovers: Spooning the mushroom marinara over the roasted vegetables as well as the pork makes for an even more flavorful plate, and leftovers hold up well the next day.
- Potatoes: Season the potatoes with garlic powder or additional herbs before roasting, as plain salt and pepper left them tasting bland for several reviewers. Slicing them into cubes rather than half-moons may also help them crisp up better and prevent sticking.
Reviews from our home cooks
This dish was very well-received by all. I had 2 non-mushroom eaters so rather than leave their pork blank, I made up 2 marinara sauces to have a mushroom-free one. The mushroom sauce was my favorite part of the dish, though. Low-calories and tasty = great Sunday dinner!
The roasted potatoes and peppers go so well with the mushroom sauce. I ate the veggies and sauce together alone and it was delicious!!
Took 1 hour from start to finish. Dairy free. Both kids liked the pork and mushrooms and potatoes, but not the peppers
Enjoyed the flavor combination of the roasted vegetables and sautéed mushrooms. Mushroom portions were generous and added a lot to the flavor profile.
The pork chops were sooo tender and barely any fat on them. The only issue was the bell pepper was very small and some areas unusable
A new meal choice for us...the mushroom is what caught our attention and what made this meal so delicious. Along with the sauce and sides this is a new "reorder" meal when it comes up again!
Better than I expected. The potatoes could cook longer than indicated for a better result. The marinara was good.
I was skeptical about the mushroom marinara sauce. Marinara seemed an odd flavor to mix into a gravy, but it was great. The potatoes weren't as flavorful, but that's an easy fix next time.
The pork was a little tough, and the potatoes were good, but the bell pepper didn't really add anything to them. Bell pepper would have been better cooked with the mushrooms and meat.
Good but pork chops too thin for cooking instructions. Well done! Flavors were good though.
