Pan-Seared Pork Chops with Shallot-Mushroom Sour Cream Sauce

These pan-seared pork chops get their comfort-food character from a quick skillet sauce made with tender mushrooms, sliced shallot, vegetable stock concentrate, sour cream and parsley.

While the pork cooks on the stovetop, potatoes and Brussels sprouts roast in the oven until browned and tender, making this a complete plate with hearty vegetables and a rich, savory finish.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit White PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry the produce. Trim the Brussels sprouts and halve them through the base. Halve the potato.
2. Place the potatoes on a baking sheet and toss with a drizzle of olive oil, salt and pepper. Roast for 10 minutes.
3. Meanwhile, toss the Brussels sprouts in a medium bowl with a drizzle of olive oil, salt and pepper. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven, toss the potatoes and add the Brussels sprouts. Return the sheet to the oven and roast until the vegetables are tender and lightly crisped, 10 to 15 minutes more.
4. While the vegetables roast, halve, peel and thinly slice the shallot. Trim and thinly slice the mushrooms. Finely chop the parsley.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat the pork chops dry with paper towels, then season all over with salt and pepper.
6. Add the pork chops to the hot pan and cook to your desired doneness, 4 to 6 minutes per side. Transfer the pork to a plate and set aside.
7. Add the mushrooms and shallot to the same pan. Cook, tossing occasionally, until softened, 3 to 5 minutes.
8. Stir in the vegetable stock concentrate and 1/4 cup water, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then remove the pan from the heat.
9. Stir in the sour cream and chopped parsley. Taste and season the sauce with salt and pepper.
10. Divide the pork chops, roasted potatoes and Brussels sprouts between plates. Spoon the mushroom sauce over the pork, making sure to include plenty of mushrooms and serve.

Recipe Tips

FAQ

What kind of mushrooms should I use?

Button mushrooms are used here. Trim them, then slice them thinly so they soften quickly in the pan.

How do I keep the pork chops from steaming instead of searing?

Dry the pork chops well with paper towels before seasoning and add them to a hot pan with a drizzle of oil.

When do I add the sour cream to the sauce?

Bring the mushroom, shallot, stock concentrate and water mixture to a boil first. Then remove the pan from the heat before stirring in the sour cream and parsley.

Does this recipe contain dairy?

Yes. The sauce includes sour cream, which contains milk.

What is served with the pork chops?

The pork chops are plated with roasted white potatoes and Brussels sprouts, then topped with the mushroom sour cream sauce.