The Not-So Starving Student—Cream of Mushroom Porkchop

The Not-So Starving Student—Cream of Mushroom Porkchop

Recently I tried out a new recipe that I’ve come to love. It’s one that is simple, flavorful, and carbohydrate-smart. My previous diet consisted of a high carbohydrate meals which left me feeling unsatiated. To help manage my energy sources better, I decided to allow for more proteins in my diet. This small change has helped me reduce the quantity of my meals and keep me energized for longer periods of time. This recipe is incredible because, having used Campbell’s Cream of Mushroom for years, I didn’t realize how easy it was to make a healthier meal without the salt and preservatives in canned soup. Cream of mushroom is as easy as it sounds, however in this recipe I’ve replaced heavy cream with cream cheese, which helps reduce the water content in regular cheese.

Overall, if you’re looking to cut down carbohydrate intake, I found the easiest way to still feel full and satiated is to add protein not only in the form of animal protein but also plant proteins as well. For example, legumes are a great source of that missing protein. After this meal, I was ecstatic with the balance of nutrition and taste.

Prep time: 15 minutes

Cook time: 30 minutes

Difficulty: easy-medium


340g pork chops, boneless
50g shallot
6g garlic
1 tsp garlic salt
1 unit vegetable broth concentrate
227g mushrooms
170g green beans
3 handfuls of baby spinach
2 tbsp cream cheese (Philadelphia Cream Cheese)
1 tbsp unsalted butter
1.5 tbsp oil
Salt and pepper to taste

  • Preheat the oven to 425 degrees F.
  • Wash and dry the produce.
  • Trim the green beans, slice the mushrooms, and chop the spinach coarsely. Peel, then thinly slice the shallots. Peel and mince or grate the garlic.
  • Toss the green beans with shallots, half garlic salt and 1 tbsp oil on the one side of the baking sheet. Season with pepper.
  • Pat dry pork with paper towels. Season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium to high heat. When hot, add ½ tbsp oil then pork.
  • Pan fry until golden on each side (2-3 minutes per side). When pork is golden, transfer to the other side of the baking sheet with green beans. Roast, in the middle of the oven until cooked through in 10-15 minutes.
  • Heat the same pan over medium heat. When hot, add 1 tbsp butter and mushrooms. Cook, stir constantly until softened in 5-6 minutes. Add garlic and cook, stirring often until fragrant and stir in cream cheese, broth concentrate and 2 tbsp water. Add spinach and cook, stirring occasionally until spinach is wilted (1-2 minutes). Season with salt and pepper.
  • Thinly slice pork. Divide pork and green beans between plates. Top pork with creamy mushrooms.