Pork Chops with Balsamic Mushroom Sauce
plus Mashed Potatoes & Scallions
The tangy-savory balsamic mushroom sauce that cascades over juicy pork chops makes this meal something extra-special! (Okay, let’s not forget the buttery sour cream and scallion mashed potatoes, which might actually be why you’re here—no judgments!). Our chefs based this sauce on Italian agrodolce, which means “sour-sweet.” Their spin is beautifully balanced and lightly sweet with bright acidity, plus a touch of heat from red pepper jam. Pile those creamy potatoes on the side, add a sprinkle of scallion greens for a fresh crunch and pop of color, and you’re in for a sumptuously satisfying dinner adventure.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
4 ounce
Button Mushrooms
2 unit
Scallions
10 ounce
Pork Chops
1.5 tablespoon
Sour Cream
(Contains Milk)
5 teaspoon
Balsamic Vinegar
1 unit
Mushroom Stock Concentrate
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
1.5 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice potatoes into ½-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; cover to keep warm.
• While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.
• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
• To pot with potatoes, add sour cream and ½ TBSP butter (1 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed.
• Heat a drizzle of oil in pan used for pork over medium heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Add vinegar, stock concentrate, ¼ cup water, 1 TBSP butter, and ½ tsp sugar (½ cup water, 2 TBSP butter, and 1 tsp sugar for 4 servings); cook, stirring, until mushrooms are coated and sauce has thickened slightly, 1-2 minutes. TIP: If sauce seems too thick, stir in more water 1 TBSP at a time.
• Slice pork crosswise. • Divide pork and mashed potatoes between plates. Spoon mushroom sauce over pork and garnish with scallion greens. Serve.
Pork is fully cooked when internal temperature reaches 145°.
