Pork Chops and Mushroom-Sour Cream Sauce

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 with minimal fuss.

Allergens

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

Dinners

Ingredients

Pork Chops, boneless

340 g

Mushrooms

113 g

Sugar Snap Peas

113 g

Sour Cream

1 unit(s)

Shallot

1 unit(s)

Russet Potato

2 unit(s)

Chicken Broth Concentrate

1 unit(s)

Cream Sauce Spice Blend

1 tbsp

Montreal Spice Blend

1 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.
Reserve 1/2 cup potato water, then drain and return potatoes to the same pot, off heat. (TIP: You might use the potato water in step 6 when mashing potatoes.)

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.

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 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 on 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.

If potatoes have cooled too much, reheat over medium-low until warm.
Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Mash in 1 tbsp reserved potato water at a time for a softer texture, if desired. Season with salt and pepper.
Thinly slice pork chops.
Divide pork, snap peas and mash between plates.
Spoon mushroom-sour cream sauce over pork and mash.