Pork Chops with Mushroom Marinara
plus Asparagus & 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
1 unit
Green Bell Pepper
ounce
Potatoes
6 ounce
Asparagus
4 ounce
Button Mushrooms
1 clove
Garlic
1 unit
Mushroom Stock Concentrate
2.5 ounce
Marinara Sauce
10 ounce
Pork Chops
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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, 1-2 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.
