Pork chops blanketed in a creamy mushroom sauce is a recipe that’s an oldie and a goodie. The combo of savory mushrooms, rich dairy, and lean pork is enduring and familiar, yet it never fails to remind you of how good it is every time. On the side, oven-roasted potato wedges and Brussels sprouts complete this comfortingly classic meal.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Boneless Pork Chops
Yukon Gold Potatoes
Veggie Stock Concentrate
Wash and dry all produce. Preheat oven to 425 degrees. Trim and halve Brussels sprouts lengthwise. Cut potatoes into wedges.
Toss potatoes and Brussels sprouts on a baking sheet with 1 TBSP olive oil. Season with salt and pepper. Roast in oven until lightly browned and crisped, about 25 minutes, tossing halfway through.
Halve, peel, and thinly slice shallot. Thinly slice mushrooms. Finely chop parsley.
Heat a drizzle of oil in a large pan over medium-high heat. Pat pork chops dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside
Add mushrooms and shallot to pan. Cook until softened, 3-5 minutes, tossing occasionally. Stir in stock concentrate and ¼ cup water, scraping up any browned bits from bottom. Bring to a boil, then remove from heat. Stir in sour cream and parsley. Season to taste with salt and pepper.
Divide pork chops, Brussels sprouts, and potatoes between plates. Drizzle sauce over pork and serve.