Pan-Seared Pork Chops with Mushroom Sour Cream Sauce and Roasted Vegetables

These pan-seared pork chops get a rich, savory finish from a quick skillet sauce made with button mushrooms, shallot, stock concentrate, sour cream and parsley.

While the pork cooks on the stovetop, Yukon Gold potato wedges and Brussels sprouts roast in the oven until browned and crisp at the edges, making this a complete, comforting dinner.

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Ingredients

2 tablespoon Sour CreamView 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

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry the produce. Trim the Brussels sprouts and halve them lengthwise. Cut the Yukon Gold potatoes into wedges.
2. Place the potatoes and Brussels sprouts on a baking sheet. Toss with the olive oil and season with salt and pepper. Roast until lightly browned and crisped, about 25 minutes, tossing halfway through.
3. While the vegetables roast, halve, peel and thinly slice the shallot. Thinly slice the mushrooms. Finely chop the parsley.
4. Heat the 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.
5. Add the pork chops to the hot pan and cook until done to your liking, 4 to 6 minutes per side. Transfer the pork to a plate and set aside.
6. Add the mushrooms and shallot to the same pan. Cook, tossing occasionally, until softened, 3 to 5 minutes.
7. Stir in the 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.
8. Stir the sour cream and parsley into the mushroom sauce. Taste and season with salt and pepper as needed.
9. Divide the pork chops, roasted Brussels sprouts and potato wedges between plates. Spoon the mushroom sour cream sauce over the pork and serve.

Recipe Tips

FAQ

Can I use the same pan for the pork and sauce?

Yes. The sauce is made in the same pan after the pork cooks, which helps capture the browned bits left behind.

When do I add the sour cream?

Add the sour cream after the mushroom mixture comes to a boil and the pan is removed from the heat.

What vegetables are served with these pork chops?

The recipe serves the pork with oven-roasted Brussels sprouts and Yukon Gold potato wedges.

Does this recipe contain dairy?

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