Categories: Meals
Ingredients
- 16 ounce Brussels Sprouts
- 2 White Potatoes
- 1 Shallot
- 8 ounce Button Mushrooms
- 1/4 ounce Parsley
- 24 ounce Pork Chops
- 2 Vegetable Stock Concentrate
- 4 tablespoon Sour Cream
Directions
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Wash and dry all produce. Preheat oven to 425 degrees. Trim Brussels sprouts and halve through base. Cut potatoes in half. Toss potatoes with a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until tender, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).
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Toss Brussels sprouts with a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Once potatoes have roasted 10 minutes, remove from oven and give them a toss. Add Brussels sprouts to sheet. Return sheet to oven and continue roasting until both are tender and crisped, 10-15 minutes more.
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Halve, peel, and thinly slice shallot. Trim, then thinly slice mushrooms. Finely chop parsley.
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Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside.
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Add mushrooms and shallot to same pan. Cook, tossing occasionally, until softened, 3-5 minutes. Stir in stock concentrate and ¼ cup water, scraping up any browned bits from bottom. Bring to a boil, then remove from heat. Stir in sour cream and parsley. Season to taste with salt and pepper.
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Divide pork, Brussels sprouts, and potatoes between plates. Drizzle sauce over pork, making sure to add mushrooms, and serve.