Juicy Pork Chops with Mushroom Marinara and Roasted Potatoes &Amp; Peppers

Pork chops are a classic for a reason-they’re versatile, quick-cooking and satisfying. But this recipe takes them to the next level with a luscious mushroom marinara sauce that’s packed with garlic and earthy mushrooms. The sauce comes together in the same pan, soaking up all those flavorful browned bits from the pork.

Alongside, we roast tender potato half-moons and sweet bell pepper strips until caramelized and tender. It’s a complete meal that feels special but is simple enough for a weeknight. Serve the sliced pork with a generous spoonful of the mushroom marinara over the top and enjoy a dinner that’s far from boring.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Halve the potatoes lengthwise, then slice crosswise into ¼-inch-thick half-moons. Halve the bell pepper, remove the core and seeds and thinly slice into strips. Trim and thinly slice the mushrooms (skip if pre-sliced). Peel and mince or grate the garlic.
2. On a baking sheet, toss the potato half-moons and bell pepper strips with a drizzle of oil, salt and pepper. Spread in a single layer and roast on the top rack until browned and tender, 18-20 minutes.
3. Meanwhile, pat the pork chops dry with paper towels and season generously with salt and pepper on both sides. Heat a drizzle of oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Wipe out the skillet.
4. Return the skillet to medium-high heat with a drizzle of oil. Add the sliced mushrooms and cook, stirring occasionally, until lightly browned and slightly crispy, 2-3 minutes. Season with salt and pepper. Add the minced garlic and cook, stirring, until fragrant and the mushrooms are deeply browned, 1-2 minutes more.
5. Stir in the marinara sauce, mushroom stock concentrate and ½ cup water (¾ cup if serving 4). Bring to a simmer and cook until the sauce thickens slightly, 1-2 minutes. Remove from heat and stir in the butter until melted and smooth.
6. Slice the rested pork chops crosswise. Divide the roasted potatoes and peppers between plates. Arrange the sliced pork alongside and spoon the mushroom marinara sauce over the pork. Serve immediately.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook slightly faster.

Can I substitute the mushroom stock concentrate?

If you don’t have mushroom stock concentrate, you can use beef or vegetable broth or simply omit it and add a splash of soy sauce for umami.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.