Cal Smart Creamy Mushroom Pork
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Cal Smart Creamy Mushroom Pork

with Cozy Pan Potatoes and Fresh Salad

Tonight's recipe is a sure shot trip to flavour town. Succulent pork chops topped with savoury creamy dreamy pan sauce pair with tender pan potatoes and a fresh salad make for a dinner you won't soon forget!

Calorie Smart

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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

340 g

Pork Chops, boneless

350 g

Yellow Potato

113 g


1 unit(s)

Yellow Onion

56 mL


(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Baby Spinach

1 unit(s)


1 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

1 tbsp


½ tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories650 kcal
Fat28 g
Saturated Fat13 g
Carbohydrate47 g
Sugar7 g
Dietary Fiber6 g
Protein50 g
Cholesterol160 mg
Sodium800 mg
Trans Fat0.5 g
Potassium1900 mg
Calcium225 mg
Iron4 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.


Medium Oven-Proof Pan
Measuring Spoons
8x8" Baking Dish
Measuring Cups
Large Bowl
Baking Sheet
Medium Non-Stick Pan


  • Peel, then cut potatoes into 1/4-inch-thick rounds. 
  • Peel, then cut onion into 1/8-inch slices.
  • Heat a medium oven-proof pan (large pan for 4 ppl) over medium heat. When hot, add 1/2 tbsp (1 tbsp) butter then onions and half the Cream Sauce Spice Blend. Season with salt and pepper. Cook, stirring often, until onions are coated, 1 min.
  • Add half the broth concentrate, 3/4cup (1 1/2 cup water) then stir to combine. Add potatoes, arranging in an even layer. Bring to a boil over high.
  • Once boiling, remove the pan from heat. (NOTE: Once boiling, if you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)Bake in the middle of the oven until potatoes are tender and tops are golden-brown, 22-28 min.
  • While potatoes cook, thinly slice mushrooms.
  • Cut tomato into 1/4- inch peices. 
  • Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. 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.
  • 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.
  • Roast in the middle of the oven until cooked through, 7-10 min.**
  • When pork is cooked, transfer to a cutting board. 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, 2-3 min.
  • Sprinkle remaining Cream Sauce Spice Blend over mushrooms. Stir to coat. Add cream, 1/2 cup (1 cup) water, remaining broth concentrate and any juices from the cutting board. Cook, stirring often until sauce thickens lightly, 1-2 min.
  • Add spinach and tomatoes to bowl off dressing. Toss to coat.
  • Thinly slice pork.
  • Divide potatoes, salad and pork between plates.
  • Spoon sauce over pork.
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