HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom Pork Chops
Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

with Roasted Brussels Sprouts and Crispy Potatoes

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 tablespoon

Sour Cream


12 ounce

Boneless Pork Chops

8 ounce

Brussels Sprouts

12 ounce

Yukon Gold Potatoes

4 ounce

Button Mushrooms

1 unit


1 unit

Veggie Stock Concentrate

¼ ounce


Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber10 g
Protein50 g
Cholesterol110 mg
Sodium340 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.