Peel, trim, and cut carrot into ½" pieces.
Cut mushrooms into ¼" slices.
Stem and mince parsley.
Pat pork chops dry, and season each side with a ¼ tsp. salt and a pinch of pepper.
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.
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.
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).
Finish the Dish
Plate dish as pictured on front of card, topping mushrooms with pork chops and garnishing with remaining parsley.