Pan-Seared Pork Chops
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Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Shallot Gravy, Fresh Salad and Buttery Mash

An ideal meal after a long day, this rosemary-seasoned, gravy-smothered pork dish is perfection. A fresh salad and mashed potatoes top it off for a comfort-food extravaganza! Bon appetit!


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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

690 g

Russet Potato

56 g

Spring Mix

50 g


1 sprig


2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

2 tbsp

Italian Dressing

(Contains Milk)

1 unit

Chicken Broth Concentrate

28 g

Salad Topping Mix

(Contains Soy)

Not included in your delivery

¼ cup


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

/ per serving
Calories820 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate78 g
Sugar12 g
Dietary Fiber6 g
Protein29 g
Cholesterol80 mg
Sodium1490 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.


Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Large Bowl
Measuring Cups
Potato Masher


Cook potatoes

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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.

Cook pork

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels, then 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. Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**


Meanwhile, finely chop 1 tsp (2 tsp) rosemary leaves.Peel, then thinly slice shallot.

Make shallot gravy

Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.Add shallots and rosemary. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle Gravy Spice Blend over top, then stir to coat, 30 sec. Whisk in 1 cup (1 1/2 cups) waterand broth concentrate. Bring to a simmer. Once simmering, cook, whisking often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.(TIP: For a lighter consistency, add more water, 1-2 tbsp at a time, if desired!)

Mash potatoes

When potatoes are fork-tender, drain and return potatoes to the same pot, off heat. Mash 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes, until smooth. Season with salt and pepper, to taste.

Finish and serve

Slice pork. Add any pork juices from the baking sheet to the pan with gravy, then whisk to combine. Add Italian dressing, spring mix and half the salad topping mix to a large bowl. Season with salt and pepper, then toss to coat.Divide pork, mashed potatoes and salad between plates. Drizzle shallot gravy over pork.Sprinkle remaining salad topping mix over salad.

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