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 facts
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 Aug 2026- Flavour: The French onion sauce is the standout star, delivering rich, savoury depth that pairs beautifully with both the pork and the creamy smashed potatoes. Reviewers consistently praised the balsamic glaze as a bright, well-balanced contrast.
- Ease of prep: Most found this recipe straightforward and easy to follow, though several noted the actual prep time runs closer to 35–45 minutes rather than the suggested 25.
- Suggestions: If the sauce stays thin, stir in a small cornstarch slurry to reach a thicker, gravy-like consistency. Some reviewers also found the overall seasoning quite salty and recommend using only half the garlic salt and skipping any added salt.
- Leftovers: This dish reheats well the next day, with at least one reviewer noting the flavours were just as delicious the second time around.
- Salad: The spinach and tomato salad felt plain to many; consider adding cucumber, feta, or apple to round it out, and go easy on the balsamic glaze if you find it overpowering.
