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French Onion Pork Chops
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French Onion Pork Chops

French Onion Pork Chops

with Smashed Potatoes and Balsamic Side Salad

Cozy and comforting, this satisfying supper will make you want to eat dinner by the fire. Enjoy après-ski vibes without the cost of a lift ticket!


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

Preparation Time25 minutes


serving amount

340 g

Pork Chops, boneless

360 g

Yellow Potato

113 g


113 g

Onion, sliced

80 g


56 g

Baby Spinach

56 mL


(Contains Milk)

1 unit

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories760 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber6 g
Protein47 g
Cholesterol177 mg
Sodium1240 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
Measuring Cups
Large Bowl
Potato Masher


Cook potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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 half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 mi.**

Make sauce

While pork roasts, thinly slice mushrooms. Reheat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until softened, 4-5 min. Add Cream Sauce Spice Blend and remaining garlic salt. Cook, stirring often, until veggies are coated, 30 sec. Add 1 cup water (dbl for 4 ppl), broth concentrate and half the balsamic glaze. Bring to a gentle boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with pepper, to taste.

Make salad

Meanwhile, cut tomato into 1/2-inch pieces. Add remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) 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 butter (dbl for 4 ppl) 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.