Dijon Mushroom Pork Chops with Crispy Roasted Potatoes

Updated at: Thu, 17 Aug 2023 04:02:33 GMT

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 (2 tsp for 4; you’ll use more later), salt, and pepper. Roast until browned and crispy, 20-25 minutes.

Step 2

Step 2 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

Step 3 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 (use all the remaining Tuscan Heat Spice for 4 servings), and another drizzle of oil. Cook, stirring, until softened, 1-2 minutes more.

Step 4

Step 4 4 Stir stock concentrate and ¼ cup water (⅓ cup for 4 servings) 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 (2 TBSP for 4) until combined. Season generously with pepper. (If sauce is too thick, add water 1 TBSP at a time until pourable.)

Step 5

Step 5 5 Divide pork and potatoes between plates. Spoon mushroom sauce over pork.

Step 6

Pork is fully cooked when internal temperature reaches 145°.

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