Smothered Pork Chops with Mushrooms & Root Vegetables Mash

Makes 4 servings

• 2 pounds bone-in pork shoulder chops
• 1/3 cup all-purpose flour
• 3 tablespoons vegetable oil, divided
• 1 large onion, halved and sliced
• 1/2 pound fresh Cremini mushrooms, sliced
• 1 teaspoon chopped rosemary
• 1 cup water

Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.

Root Vegetables Mash
Serves 4

• 3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
• 3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
• 6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
• 3 tablespoons olive oil

Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.

Nutrition Information
per serving (4 servings)
• Calories694
• Carbohydrates14 g (5%)
• Fat52 g (79%)
• Protein42 g (84%)
• Saturated Fat15 g (74%)
• Sodium155 mg (6%)
• Polyunsaturated Fat6 g
• Fiber1 g (5%)
• Monounsaturated Fat26 g
• Cholesterol161 mg (54%)

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