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.
Pork Chops, boneless
Chicken Broth Concentrate
Cream Sauce Spice Blend(ContainsGluten)
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.
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.**
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.
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.
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.
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.