Creamy Mushroom Pork Chops with Roasted Brussels Sprouts and Crispy Potatoes

Name: Creamy Mushroom Pork Chops with Roasted Brussels Sprouts and Crispy Potatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Mediterranean
Ingredients: 2 Tbsp Sour Cream; 12 oz. Boneless Pork Chops; 8 oz. Brussels Sprouts (trim & halve lengthwise; 3/4 lb. Yukon Gold Potatoes (cut into wedges; 4 oz. Button Mushrooms (thinly sliced; 1 Shallot (thinly sliced; Veggie Better than Bouillon©; ¼ oz. fresh Parsley (finely chopped; 1 Tbsp Olive Oil; 1 tsp Oil; Salt; Pepper

4 steps

Prep:5minCook:30min

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.

Updated at: Thu, 17 Aug 2023 05:02:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories578.1 kcal (29%)

Total Fat23.8 g (34%)

Carbs40.9 g (16%)

Sugars6.1 g (7%)

Protein53.6 g (107%)

Sodium656.6 mg (33%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspsour cream

12 ozBoneless Pork Chops

8 ozBrussels Sprouts

trim & halve lengthwise

0.75 lbYukon Gold Potatoes

cut into wedges

4 ozButton Mushrooms

0.25 ozfresh Parsley

finely chopped

1 Tbspolive oil

1 tspoil

salt

pepper

Instructions

Preheat oven to 425°F

Step 1

Toss potatoes & Brussels sprouts on baking sheet with 1 TBSP olive oil; season with salt/pepper. Roast (25 min.) in oven until lightly browned & crisped, tossing halfway through.

Step 2

Heat drizzle of oil in lg. pan over med.-high. Pat pork chops dry with paper towel; season all over with salt & pepper. Add to pan; cook (4-6 min. per side) to desired doneness. Remove from pan; set aside.

Step 3

Add mushrooms & shallot to pan. Cook (3-5 min.) until softened, tossing occasionally. Stir in stock concentrate & ¼ cup water, scraping up any browned bits from bottom. Boil, then remove from heat. Stir in sour cream & parsley; season to taste with salt/pepper.

Step 4

Divide pork chops, Brussels sprouts, & potatoes between plates. Drizzle sauce over pork & serve.

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