Pork Chop with Mushroom Gravy
and sautéed zucchini and peas
Prep & Cook Time: 30-40 min.
Difficulty Level: Easy
Spice Level: Mild
Cook Within: 6 days
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
- 2 Zucchini
- 4 oz. Cremini Mushrooms
- 3 oz. Peas
- 1 tsp. Frank's Red Hot Sauce
- 1 tsp. Seasoned Salt Blend
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) pOJKYE3y
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using chicken breasts, follow same instructions as pork in Steps 1 and 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using ribeye, follow same instructions as pork in Steps 1 and 2, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
If using filets mignon, follow same instructions as chicken in Steps 1 and 2, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into 1/2" slices.Slice mushrooms into 1/4" slices.Pat pork chops dry, and season both sides with half the seasoned salt (reserve remaining for vegetables) and a pinch of pepper.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 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. Rest, 3 minutes. Reserve pan; no need to wipe clean.While pork chops cook, start vegetables.
Start the Vegetables
Place another medium non-stick pan over medium-high heat and add 1 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 second side, 2-3 minutes.
Finish the Vegetables
Add peas, half the butter (reserve remaining for gravy), and 1 tsp. water to hot pan. Stir occasionally until peas are warmed through and butter is melted, 1-2 minutes.Remove from burner. Cover pan and set aside.
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, 30-60 seconds.Remove from burner and stir in sour cream and hot sauce (to taste) until combined. If too thick, stir in additional water, 1/2 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 cheese. Bon appétit!
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