Creamy Mushroom Pork Chops with Roasted Brussels Sprouts and Crispy Potatoes

There’s something magical about a creamy mushroom sauce draped over perfectly seared pork chops. It’s the kind of meal that feels both indulgent and wholesome, especially when paired with caramelized roasted vegetables. This recipe takes inspiration from the classic cream of mushroom soup – but we’ve elevated it with fresh mushrooms, shallots and a touch of veggie stock concentrate for depth.

To round out the plate, we’ve added crispy Yukon Gold potato wedges and tender roasted Brussels sprouts. Everything cooks in the oven while you sear the pork and whip up the sauce, making this an efficient and satisfying weeknight dinner. Best of all, it’s naturally gluten-free and packed with protein and fiber.

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Ingredients

1 box Cream of Mushroom SoupView ingredient guideLike ingredientDislike ingredient

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim and halve Brussels sprouts through the stem. Cut potatoes into wedges (like steak fries).
2. Toss potatoes and Brussels sprouts on a baking sheet with 1 tablespoon olive oil. Season with salt and pepper. Roast until golden brown and crispy, about 25 minutes.
3. Meanwhile, halve, peel and thinly slice shallot. Thinly slice mushrooms. Finely chop parsley.
4. Heat a drizzle of olive oil in a large pan over medium-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 minutes per side. Remove from pan and set aside.
5. Add mushrooms and shallot to the same pan. Cook until softened, 3-5 minutes, tossing occasionally. Add stock concentrate and ¼ cup water; bring to a boil, then remove from heat. Stir in ¼ cup condensed soup (you’ll have extra) and parsley. Season to taste with salt and pepper.
6. Plate pork chops alongside Brussels sprouts and potatoes. Spoon sauce over pork.

Recipe Tips

FAQ

Can I use bone-in pork chops instead of boneless?

Yes, bone-in chops work well too. Just adjust cooking time as needed – they may take a few minutes longer.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free cream of mushroom soup. The recipe is naturally gluten-free.

Can I substitute the cream of mushroom soup?

You can make a quick homemade version with cream, mushrooms and seasonings, but the condensed soup adds convenience and concentrated flavor.