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Bone-In Pork Chops and Mushroom-Spinach Cream
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Bone-In Pork Chops and Mushroom-Spinach Cream

Bone-In Pork Chops and Mushroom-Spinach Cream

with Cheddar Mashed Potatoes and Chives

SPECIAL PLUS

Leaving the bones in pork chops helps them retain their juices for more tender meat! Tonight, pork chops get draped in a creamy mushroom and spinach sauce, elevated with a touch of cooking wine. This easy and elegant meal is perfect any day of the week!

Allergens:
Sulphites
Milk
Wheat
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Pork Chops, bone-in

200 g

Mixed Mushrooms

56 g

Baby Spinach

4 tbsp

White Cooking Wine

(Contains Sulphites)

113 mL

Cream

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Powder

460 g

Russet Potato

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

7 g

Chives

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

3 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories1160 kcal
Fat74 g
Saturated Fat35 g
Carbohydrate56 g
Sugar6 g
Dietary Fiber5 g
Protein58 g
Cholesterol265 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Potato Masher
Peeler
Colander
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel

Instructions

Cook potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

Prep
2

Meanwhile, thinly slice mushrooms.Roughly chop spinach.Thinly slice chives.

Cook pork
3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt, pepper and half the garlic powder.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. Remove the pan from heat, then transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**When pork is done, transfer to a clean cutting board to rest, 2-3 min.

Cook mushrooms
4

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add mushrooms. Cook, stirring occasionally, until softened and golden, 4-5 min. Season with salt and pepper.Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until mushrooms are coated, 30 sec.

Make mushroom-spinach cream
5

Stir cooking wine into the pan with mushrooms. Simmer, stirring often, until wine reduces slightly, 30 sec. Add cream, Dijon, broth concentrate and remaining garlic powder, then bring back to a simmer.Once simmering, add spinach. Cook, stirring often, until spinach wilts slightly and sauce thickens slightly, 30 sec-1 min. Add any pork juices from the baking sheet to the pan, then stir to combine. Season with salt and pepper, to taste.

Finish and serve
6

Add half the chives to the pot with mashed potatoes, then stir to combine.Divide mashed potatoes and pork between plates.Spoon mushroom-spinach cream over pork.Sprinkle remaining chives over everything.