Roasted Pork Chops with Shiitake Mushrooms, Carrots, and Potatoes
A cozy oven dinner with pork chops, roasted shiitake mushrooms, carrots, and potatoes, finished with parsley and lemon. Rustic and simple, with excellent mushroom flavor.
Ingredients
- Dubreton Organic Boneless Pork Loin Chops, 12 OZ 1 pack 9.49
- MUSHROOM KING FARM Organic Mushroom Sliced Shiitake Pack, 4 OZ 1 pack 6.79
- PRODUCE Organic Carrot Bag, 16 OZ 1/2 bag 1.69
- PRODUCE Yellow Potato 4 medium 1.49
- Italian Parsley Bunch 1/2 bunch, chopped 1.29
- PRODUCE Lemon 1 0.89
- PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
- Pantry olive oil 2 tablespoons
- Pantry salt to taste
- Pantry black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Cut the potatoes into chunks and the carrots into batons. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 15 minutes.
- Season the pork chops with salt and pepper. Add them to the pan along with the shiitake mushrooms tossed with the remaining olive oil.
- Roast for 12 to 15 minutes more, until the pork is just cooked through and the vegetables are tender.
- Mix chopped parsley, minced garlic, lemon zest, and a squeeze of lemon juice.
- Rest the pork for 5 minutes, then plate with the roasted vegetables and spoon the parsley-lemon mixture over the top.
Cook time: 45 minutes
Estimated cost: $18-22
Health notes: Balanced meal with protein, roasted vegetables, and satisfying texture.
Drink pairing: Pinot Noir