French Onion Pork Chops
with Smashed Potatoes and Balsamic Side Salad- Soy
- Sulphites
- Wheat
- Milk
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!
Ingredients
340 g
Pork Chops, boneless
350 g
Yellow Potato
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
113 g
Onion, sliced
80 g
Tomato
56 g
Baby Spinach
56 mL
Cream
(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
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 min.**
Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add Cream Sauce Spice Blend and remaining garlic salt. Stir until onions are coated, 30 sec. Add 1 cup water (dbl for 4 ppl), 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 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The French onion gravy is a standout, with many praising its rich, authentic taste; some found it too salty.
- Ease of prep: Generally quick and easy to make, though some noted it took longer than the stated prep time.
- Suggestions: Consider adding more vegetables to the salad; some prefer roasting the potatoes instead of mashing.
- Portions: Several mentioned small potato portions; some wished for more salad or vegetables.
- Texture: Many found the pork tender and juicy, though a few noted it was tough or dry.
