Pork Chop with Mushroom Gravy

and sautéed zucchini and peas

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Those classic umami-bombs, the mighty mighty mushrooms, make for an aces starting point to a rich, delicious gravy, with just a hint of spice to make things exciting and, well, spicy. But mushrooms aren't the only ingredients with a claim to mighty: tender pork chops, rich, succulent and magnificently meaty, make their marriage with mushroom gravy into marvelous mealtime merriment. (That may not be our alliteration record, but it's close.)

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • Info
    4 tsp. Chicken Demi-Glace
  • Info
    1 oz. Sour Cream
  • 4 oz. Cremini Mushrooms
  • 2 oz. Peas
  • 1 tsp. Seasoned Salt Blend
  • 1 tsp. Frank's RedHot Sauce
  • 2 Zucchini
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Grated Parmesan

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    624
  • Carbohydrates
    17g
  • Fat
    39g
  • Protein
    49g
  • Sodium
    1410mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 2 Medium Non-Stick Pans

Before You Cook

  • 1

    Prepare the Ingredients

    Trim zucchini ends, quarter lengthwise, and cut into ½" slices. Slice mushrooms into ¼" slices. Pat pork chops dry, and season both sides with half the seasoned salt and a pinch of pepper. If using chicken or steak, pat dry and season same amount.

  • 2

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean. If using chicken or steak, follow same instructions and cook until minimum internal temperature of 165 degrees for chicken, or minimum internal temperature of 145 degrees for steak, 5-7 minutes per side. While pork chops cook, start vegetables.

  • 3

    Start the Vegetables

    Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and cook undisturbed until browned on one side, 2-3 minutes. Stir in remaining seasoned salt, then cook undisturbed again until browned on a second side, 2-3 minutes.

  • 4

    Finish the Vegetables

    Add peas, half the butter (reserve remaining for gravy), and 1 tsp. water to pan. Stir occasionally until peas are warmed through and butter is melted, 1-2 minutes. Remove from burner.

  • 5

    Make Gravy and Finish Dish

    Return pan used to cook pork chops to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until browned, 5-7 minutes, stirring once halfway through. Stir in demi-glace, 2 Tbsp. water, and remaining butter until combined and butter is melted. Remove from burner and stir in sour cream and hot sauce (to taste) until combined. If too thick, stir in additional water, ½ tsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping pork chops with gravy and vegetables with Parmesan. Bon appétit!

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