Pork Chops with Onion Gravy
with Kohlrabi Mash and Garlicky Green Beans
The sweet and savoury combination of onions, soy and chicken broth makes for a gratifying gravy over juicy pork chops. Creamy kohlrabi and sweet green beans bring together this delicious dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
7 g
Parsley
340 g
Green Beans
113 g
Onion, sliced
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit
Chicken Demi-Glace
(Contains Milk, Sulphites)
680 g
Kohlrabi
3 tbsp
Sour Cream
(Contains Milk)
12 g
Garlic
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tsp
Salt*
¼ tsp
Salt and Pepper*
1.5 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Preheat the oven to 400°F (to roast green beans and finish pork). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Peel, then cut kohlrabi into 1/2-inch pieces. In a medium pot, combine kohlrabi, 1 tsp salt and enough water to cover (approx. 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 22-24 min.
Meanwhile, finely chop parsley. Cut stems off green beans. Peel, then mince or grate garlic. Pat pork dry with paper towels, then season with salt and pepper. On one half of a baking sheet, toss beans with 1 tbsp oil. Season with salt and pepper. Roast, in middle of oven, until almost tender-crisp, 5-6 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then pork. Pan-fry, until golden-brown, 2-3 min per side. Remove pan from heat. To the other half of the baking sheet, add pork. Roast, in middle of oven, until beans are tender-crisp and pork is cooked through, 5-8 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, heat the same pan over medium heat. When the pan is hot, add 1 tbsp butter, then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Whisk in demi-glace, soy sauce, garlic and 1 cup water. Season with pepper. Cook, stirring often, until slightly thickened 4-5 min. Remove from heat, then stir in half the parsley. Set aside.
When kohlrabi is done, drain and return to the same pot, off heat. Using a masher, mash in sour cream and 2 tbsp butter until smooth. Stir in remaining parsley. Season with salt and pepper.
Slice pork. Divide kohlrabi mash between plates. Top with pork and spoon over gravy. Serve beans on the side.
