French Onion Pork Chops
with Smashed Potatoes and Balsamic-Dressed Side Salad
Ingredients: Yellow potato • Pork chop • Roma tomatoes • Yellow onion • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
350 g
Yellow Potato
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
½ unit(s)
Yellow Onion
1 unit(s)
Tomato
56 g
Baby Spinach
56 mL
Cream
(Contains: Milk)
1 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Tree nuts, Peanuts)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- 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.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Pan-fry for 1-2 min per side, until golden, then transfer to an unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 2-3 min, stirring often, until softened.
- 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.
- Cook for 3-4 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- Meanwhile, cut tomato into 1/2-inch pieces.
- To a large bowl, add remaining balsamic glaze and 1 tbsp (2 tbsp) oil. 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 (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt and pepper.
- When pork is done, transfer to a plate to rest. Stir any pork juices from the baking sheet into the sauce (from step 3).
- Thinly slice pork.
- Divide smashed potatoes and salad between plates. Top potatoes with pork.
- Spoon sauce over top of pork and potatoes.
