Pork chops in creamy Dijon mushroom sauce

With crispy roasted potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced). Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Peel and finely chop garlic. Toss potatoes on a baking sheet with a large drizzle of oil, 1 tsp Tuscan Heat Spice (you'll use more later), salt, and pepper. Roast until browned and crispy, 20-25 minutes.

Step 2

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 and cook until browned and cooked through, 4-5 minutes per side. Transfer to a cutting board to rest; tent with foil to keep warm.

Step 3

Heat a drizzle of oil in pan used for pork over medium-high heat. Add mushrooms and cook, stirring, until browned and tender, 5-7 minutes. Add sliced onion, garlic, 1 tsp Tuscan Heat Spice, and another drizzle of oil. Cook, stirring, until softened, 1-2 minutes more.

Step 4

Stir stock concentrate and ¼ cup water into pan with mushroom mixture. Simmer until slightly thickened, 2-3 minutes. Remove pan from heat; stir in sour cream, mustard, and 1 TBSP butter until combined. Season generously with pepper. (If sauce is too thick, add water 1 TBSP at a time until pourable.)

Step 5

Divide pork and potatoes between plates. Spoon mushroom sauce over pork.