Pork Chops and Mushroom-Sour Cream Sauce

with Roasted Snap Peas

10 min

Difficulty: 2/3

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: Pork chop • Sweet potato • 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, propylene glycol alginate, xanthan gum) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • 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) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).

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

Ingredients

Pork Chops, boneless

340 g

Mushrooms

113 g

Sugar Snap Peas

113 g

Sour Cream

1 unit(s)

Shallot

1 unit(s)

Sweet Potato

2 unit(s)

Chicken Broth Concentrate

1 unit(s)

Cream Sauce Spice Blend

10 g

Montreal Spice Blend

5 g

Butter

3 tbsp

Salt

0.5 tsp

Pepper

0.25 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Peel, then cut sweet potatoes into 1-inch pieces.
In a large pot, combine sweet potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Drain, then return sweet potatoes to the pot, off heat.
Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.

Meanwhile, trim snap peas.
To one side of an unlined baking sheet, transfer snap peas. 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 servings).
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp oil (use same for 4 servings), then pork. Sear for 1-2 min per side, until golden.
Transfer pork to the baking sheet, next to snap peas.
Roast in the top of the oven for 6-9 min, until snap peas are tender and pork is cooked through.**

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

Add broth concentrate to the pan with mushrooms. Gradually stir in 3/4 cup (1 1/2 cups) water until combined.
Bring to a simmer over medium-high.
Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
While sauce simmers, to a small bowl, add sour cream. 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.