Garlic Mushroom Pork Chops with Roasted Bell Peppers and Potatoes

Pork chops are a classic for a reason-they’re versatile, quick-cooking and when done right, incredibly juicy. This recipe takes them to the next level with a luscious mushroom marinara sauce packed with garlic and earthy mushrooms. The sauce comes together in minutes, transforming simple pan-seared chops into a restaurant-worthy meal.

On the side, tender roasted bell pepper strips and crispy potato half-moons add color and texture, making this a complete, balanced dinner. It’s a far cry from everyday pork chops-hearty, flavorful and sure to become a weeknight favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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 oven to 425°F (220°C). Wash and dry all produce. Halve potatoes lengthwise, then slice crosswise into ¼-inch-thick half-moons. Halve, core and thinly slice the bell pepper into strips. Trim and thinly slice the mushrooms. Peel and mince or grate the garlic.
2. On a baking sheet, toss the potatoes and bell pepper strips with a drizzle of oil, salt and pepper. 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. Heat a drizzle of oil in a large skillet over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest. 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, 1-2 minutes more.
5. Stir in the marinara sauce, mushroom stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a simmer and cook until the sauce thickens slightly, 1-2 minutes. Remove from heat and stir in the butter until melted.
6. Slice the rested pork chops crosswise. Divide the pork and roasted vegetables between plates. Spoon the mushroom marinara over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for mushroom stock concentrate?

You can use 1/2 cup of beef or vegetable broth plus a pinch of dried mushroom powder or simply omit it and add a splash of Worcestershire sauce for depth.

Can I prepare this dish ahead of time?

The roasted vegetables and sauce can be made a day in advance and reheated. Cook the pork chops fresh for best texture.