Cal Smart Steak-Spiced Pork Chops
with Green Beans Amandine and Sweet Potato Mash
This elegant feast brings lots of flavour with less calories. The green beans are given the amandine treatment, adding some French flare with toasted almonds!
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
340 g
Sweet Potato
170 g
Green Beans
28 g
Almonds, sliced
(Contains Tree nuts)
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Beef Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard)
½ tbsp
Montreal Spice Blend
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, then cover and set aside.
While sweet potatoes cook, trim green beans. Pat pork dry with paper towels. Season with half the Montreal Steak Spice (use all for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**
Heat the same pan over medium. When hot, add almonds. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Add green beans and 1/4 cup water (dbl for 4 ppl) to the same pan. Season with salt and pepper. Cook, stirring often, until tender-crisp, 5-7 min. Remove the pan from heat, then stir in almonds and 1 tsp oil (dbl for 4 ppl). Toss to combine. Transfer to a plate. Cover to keep warm and set aside.
Add 1/2 cup water (dbl for 4 ppl), cornstarch, broth concentrate and Dijon to a medium bowl. Whisk together until smooth. Carefully wipe the same pan clean. Add cornstarch mixture to the pan. Bring to a gentle boil over medium, whisking occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then season with pepper and whisk in half the sour cream.
Mash remaining sour cream, salt and pepper into sweet potatoes until smooth. Thinly slice pork. Divide pork, green beans amandine and sweet potato mash between plates. Drizzle sauce from the pan over pork.
