Carb Smart Pork Chops
with Creamy Green Beans
This dinner screams comfort food! Creamy stove-top beans are topped with perfectly seared pork chops, perfect for a fall evening.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Whole Grain Mustard
Chicken Broth Concentrate
Cream Sauce Spice Blend
(Contains Sulphites, Wheat)
Not included in your delivery
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Pat pork chops dry with paper towels.Sprinkle 1 tsp (2 tsp) Cream Sauce Spice Blend over pork, then season with salt and pepper. Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**
Meanwhile, trim green beans, then cut in half.Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces.
Add green beans and 1/4 cup (1/2 cup) water to the same pan over medium. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter and shallots. Cook, stirring often, until shallots are softened, 1-2 min. Add garlic and sprinkle over remaining Cream Sauce Spice Blend. Cook until fragrant, 1 min. Season with salt and pepper, to taste.
Add broth concentrate, mustard, cream and 1/2 cup (1 cup) water. Bring to a boil over medium-high. Cook, stirring occasionally, until sauce is slightly reduced, 2-3 min. Season with salt and pepper to taste.
Thinly slice pork. Divide creamy green beans and pork between plates. Sprinkle half the crispy shallots (use all for 4 ppl) over beans.