Categories: Meals

Ingredients

• 1/4 oz. Parsley
• 16 oz. Carrot
• 6 oz. Cremini Mushrooms
• 2 Garlic Cloves
• 2 Bone-in Pork Chops
• 1 oz. Sour Cream
• ⅗ oz. Butter

Directions

1. Peel, trim, and cut carrot into ½" pieces. Cut mushrooms into ¼" slices. Mince garlic. Stem and mince parsley. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

2. Bring a medium pot with carrot and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 15-18 minutes. Drain carrot in a colander and return to pot with sour cream, ¼ tsp. salt, and a pinch of pepper. Mash until smooth. While carrot simmers, cook pork chops.

3. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook undisturbed until browned and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove pork chops to a plate and tent with foil. Wipe pan clean and reserve.

4. Return pan used to cook pork to medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan. Stir occasionally until browned, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper. Add garlic and cook until aromatic, 1 minute. Remove from burner. Stir in butter and parsley (reserving a pinch for garnish).

5. Plate dish as pictured on front of card, garnishing mushrooms with remaining parsley. Bon appétit!

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