Full Meal: Creamy Mushroom Pork Chops w/brussels sprouts and crispy potatoes Recipe
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 This recipe for Full Meal: Creamy Mushroom Pork Chops w/brussels sprouts and crispy potatoes is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 16oz brussels sprouts (aprox 10)
24oz small-medium sized yukon gold potatoes (aprox 4 med)
2 shallots
8oz button mushrooms
¼oz parsley
4 pork chops (24oz)
2 tbsp veggie stock concentrate
½ cup cream of mushroom soup
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Directions: |
Directions:Preheat oven to 425º. Trim and halve brussels sprouts through the stem. Cut potatoes into wedges. Toss potatoes and brussels sprouts on a baking sheet with 2 tbsp olive oil. Season with salt and pepper. Roast until golden brown and crispy, about 25 min. Halve peel and thinly slice shallot. Thinly slice mushrooms. Finely chop parsley. Heat a drizzle of olive oil in a large pan over med-high heat. Pat pork chops dry with a paper towel. Season on all sides with salt and pepper. Add to pan and cook to desired doneness, 4-6 min per side. Remove from pan and set aside. Add mushrooms and shallot to pan. Cook until softened, about 3-5 min, tossing occasionally. Add stock to pan with ½ cup soup and parsley. Season with salt and pepper. Plate pork chops alongside brussels sprouts and potatoes. Spoon sauce over pork. |
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Number Of
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Number Of
Servings:4 |
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