Rosemary Brown Sugar Pork Chops

With Roasted Mushrooms and Heirloom Fingerling Potatoes

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories 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

Bid a culinary farewell to chillier weather with this luscious brown sugar- and rosemary-rubbed pork chop that gets caramelized and juicy as it's gently pan-seared. Rich roasted mushrooms and a side of heirloom fingerling potatoes slathered in a garlic butter sauce complement the sweet, aromatic flavor. It’s unforgettably seasonal but deliciously evergreen for your recipe rotation in any kind of weather.

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • 6 oz. Cremini Mushrooms
  • 2 Garlic Cloves
  • 1 Rosemary Sprigs
  • 3 Flat Leaf Parsley
  • 2 Boneless Pork Chops
  • Info
    1⅕ oz. Butter
  • 1 oz. Light Brown Sugar

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
    1018
  • Carbohydrates
    123g
  • Fat
    34g
  • Protein
    55g
  • Sodium
    274mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Colander
  • 2 Mixing Bowls
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Scrub and halve fingerling potatoes. Chop mushrooms. Mince garlic. Stem rosemary and chop leaves. Finely chop parsley. Rinse pork chops and pat dry.

  • 2

    Cook the Potatoes

    Bring a small pot with potatoes, covered with cold water and a pinch of salt, to a boil. Put a colander in the sink. Cook until fork-tender, about 10-12 minutes. Drain and return potatoes to the pot. Stir in butter, garlic, half the parsley (reserving remaining for garnish), and salt and pepper to taste. Warm on medium heat for 3 minutes, or until garlic butter becomes warm. Set aside.

  • 3

    Roast the Mushrooms

    In a mixing bowl, add sliced mushrooms, 2 tsp. olive oil, and a pinch of salt and pepper, tossing so mushrooms are coated. Evenly arrange the mushrooms on the baking sheet (no overlapping) and roast for 7-10 minutes, or until golden brown and fork tender. Remove from oven and set aside.

  • 4

    Coat the Chops

    In another mixing bowl, place the pork chops, rosemary, brown sugar, and a pinch of salt and pepper. Stir or rub with hands to evenly coat the chops.

  • 5

    Cook the Chops

    In a medium pan, warm 1 tsp. olive oil over medium heat. Once warm, add the pork chops and cook for 5-6 minutes on each side, or until brown sugar caramelizes and chops are firm. Internal temperature of chops should be at minimum 145 degree. Set aside and let rest.

  • 6

    Plate the Dish

    Place a pork chop in the center of the plate. Add a serving of potatoes next to the chop.Top with roasted mushrooms. Drizzle any remaining garlic and parsley butter from the potatoes over the dish. Garnish with remaining fresh parsley.

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