Pork Chops and Mushroom-Sour Cream Sauce

Family Friendly

with Roasted Snap Peas

10 min

Difficulty: 2/3

American

This mushroom-sour cream sauce, rich in umami and tangy flavours, will be your new favourite. Mashed potatoes with velvety mushrooms and tender roasted snap peas offer lovely textures to this stick-to-your-ribs dinner. Ingredients: Yellow potato • Pork chop • Mushrooms • Sugar snap peas • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Potato Masher

Small Bowl

Large Non-Stick Pan

Whisk

Measuring Cups

Colander

Tags

Family Friendly

Ingredients

Pork Chops, boneless

340 g

Mushrooms

113 g

Sugar Snap Peas

113 g

Sour Cream

1 unit(s)

Shallot

1 unit(s)

Yellow Potato

350 g

Chicken Broth Concentrate

1 unit(s)

Cream Sauce Spice Blend

1 tbsp

Montreal Spice Blend

0.5 tbsp

Unsalted Butter

3 tbsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Peel, then cut potatoes into 1-inch pieces.
Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.

Meanwhile, trim snap peas.
Transfer snap peas to one side of an unlined baking sheet. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
Thinly slice mushrooms.
Peel, then finely chop shallot.

Pat pork chops dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 ppl).
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp oil (use same for 4 ppl), then pork. Sear until golden-brown, 1-2 min per side.
Transfer pork to the baking sheet, next to snap peas.
Roast in the top of the oven, until snap peas are tender and pork is cooked through, 8-10 min.**

Meanwhile, return the same pan to medium.
Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add mushrooms and shallots. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper.
Sprinkle Cream Sauce Spice Blend over the pan. Cook, stirring constantly, until combined, 30 sec.

Add broth concentrate to the pan with mushrooms. Gradually stir in 1/2 cup (3/4 cup) water until combined.
Bring to a simmer over medium-high.
Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
While sauce simmers, add sour cream to a small bowl. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.
Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper, to taste.