Crowd-Pleaser
Pork Chops with Mushroom Gravy
Mashed Potatoes and Carrots
Ingredients
- ½ lb boneless pork chops
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp minced garlic
- 1½ Tbsp brown gravy mix
- ½ cup cold water
- 3 Tbsp chopped fresh parsley, optional
Instructions
- Preheat oven to 450°F. Sprinkle pork with ⅛ tsp each salt and pepper. Cook pork in ½ Tbsp hot oil in a cast-iron or ovenproof skillet 2 to 3 minutes per side or until browned. Transfer skillet to oven; bake 10 minutes or until done.
- Meanwhile, cook mushrooms in ½ Tbsp hot oil in a large saucepan over medium-high heat 6 minutes or until browned. Add garlic; cook 1 minute or until fragrant.
- Whisk together gravy mix and water; add to saucepan with mushrooms, reduce heat to medium, and cook, stirring often, until thickened. Sprinkle with parsley, if desired. Serve gravy with pork.
Side Dish Ingredients
- ½ (24-oz) pkg refrigerated mashed potatoes
- 1 cup frozen crinkle cut carrots
- 1 Tbsp olive oil
- ½ tsp Italian seasoning
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook potatoes and carrots separately according to package directions. Toss together carrots, oil, seasoning, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
250
|
253
|
503
|
| Fat (g) | 12 | 15 | 27 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 8 | 28 | 36 |
| Fiber (g) | 1 | 3 | 4 |
