Smart Creamy Mushroom Pork
with Parmesan Potatoes and Fresh Salad
Tonight's recipe features succulent pork chops topped with savoury creamy pan sauce paired with tender potato coins and a fresh salad. It's a dinner you won't soon forget!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
350 g
Yellow Potato
113 g
Mushrooms
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
½ tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
½ tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch-thick rounds. (NOTE: if you don't like potato skins, peel before slicing)
- Peel, then cut onion into 1/2-inch-thick slices.
- Add potatoes, onions and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, flipping halfway until tender and lightly golden, 18-22 min.
- Meanwhile, thinly slice cucumber.
- Thinly slice mushrooms.
- Cut tomato into 1/4-inch pieces.
- Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix. This is your dressing.
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- While pan heats, pat pork dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet. Reserve fat in pan.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- When pork is cooked, transfer to a plate. Loosely cover with foil and set aside to rest, 4-5 min.
- Reheat the same pan over medium. When hot, add mushrooms and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook, stirring often until softened, 3-4 min.
- While mushrooms cook, carefully nestly roasted potatoes together. Sprinkle Parmesan cheese over top. Roast in the middle of the oven until melted, 3-5 min.
- Sprinkle half the Cream Sauce Spice Blend (use all for 4 ppl) over mushrooms. Stir to coat. Add cream, 1/4 cup (1/2 cup) water and any pork juices from the plate. Cook, stirring often until sauce thickens lightly, 1-2 min. Season to taste with salt and pepper.
- Add spinach, cucumber and tomatoes to bowl of dressing. Toss to coat.
- Thinly slice pork.
- Divide potatoes, salad and pork between plates.
- Spoon mushroom sauce over pork.
