Pork Chop with Garlic-Butter Mushrooms

and mashed carrots

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 16 oz. Carrot
  • 6 oz. Cremini Mushrooms
  • 2 Garlic Cloves
  • 2 Bone-in Pork Chops
  • Info
    1 oz. Sour Cream
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½" pieces. Cut mushrooms into ¼" slices. Mince garlic. Stem and mince parsley. Pat pork chops dry, and season each side with a ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Cook the Carrot

    Cook the Carrot

    Bring a medium pot with carrot and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 15-18 minutes. Drain in a colander and return to pot with sour cream and ¼ tsp. salt and a pinch of pepper. Mash until smooth. While carrot boils, cook pork chops.

  • Step 3 - Cook the Pork Chops

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear undisturbed until browned and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove to a plate. Wipe pan clean and reserve.

  • Step 4 - Cook the Mushrooms

    Cook the Mushrooms

    Return pan used for pork to medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan and stir occasionally until browned, 4-6 minutes. Season with a ¼ tsp. salt and a pinch of pepper. Add garlic and cook until aromatic, 1 minute. Remove from burner. Off heat, stir in butter and parsley (reserving a pinch for garnish).

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, topping mushrooms with pork chops and garnishing with remaining parsley.