French Onion Double Pork Chops
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French Onion Double Pork Chops

French Onion Double Pork Chops

with Smashed Potatoes and Balsamic Side Salad

Cozy and comforting, this satisfying supper will make you happy any time of year! Enjoy après-ski vibes without the cost of a lift ticket...or the snow!


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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

680 g

Pork Chops, boneless

350 g

Yellow Potato

1 tbsp

Soy Sauce

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

1 unit(s)

Yellow Onion

1 unit(s)


56 g

Baby Spinach

56 mL


(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

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

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

1.5 tbsp


¼ tsp


2 tbsp

Unsalted Butter*

¼ tsp



Nutrition Values

Calories950 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate56 g
Sugar12 g
Dietary Fiber6 g
Protein85 g
Cholesterol280 mg
Sodium1770 mg
Trans Fat1 g
Potassium2350 mg
Calcium125 mg
Iron5 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
Measuring Cups
Large Bowl
Potato Masher


Cook potatoes
  • Cut potatoes into 1-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.
  • Drain and return potatoes to the same pot, off heat.
Cook pork
  • Meanwhile, pat pork dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
  • 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, 1-2 min per side, then transfer to an unlined baking sheet.
  • Roast in the middle of the oven until cooked through, 8-12 min.**
Make sauce
  • Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 2-3 min.
  • Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir to combine.
  • Add 1 cup (2 cups) water, soy sauce, broth concentrate and half the balsamic glaze. Bring to a simmer.
  • Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste.
Make salad
  • Meanwhile, cut tomato into 1/2-inch pieces.
  • Add remaining balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add spinach and tomatoes, then toss to coat.
Mash potatoes
  • When potatoes are fork-tender, roughly mash in cream and 1 tbsp (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
  • Season with salt and pepper, to taste.
Finish and serve
  • When pork is done, transfer to a plate to rest. Stir any pork juices from the baking sheet into sauce.
  • Thinly slice pork.
  • Divide pork, potatoes and salad between plates.
  • Spoon sauce over pork and potatoes.