Mushroom-Smothered Pork Chops
with Spinach Mashed Potatoes
Seared pork chops are smothered in garlicky mushroom gravy that also spills onto spinach-dotted smashed potatoes. Everything else is pure gravy!
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
2 unit(s)
Russet Potato
56 g
Baby Spinach
227 g
Mushrooms
1 tbsp
Garlic Puree
(May contain traces of: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Sesame, Soy, Milk, Mustard, Sulphites, Tree nuts, Peanuts)
Not included in your delivery
0.13 tsp
Pepper*
¼ cup
Milk*
½ tbsp
Oil*
0.13 tsp
Salt*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Peel, then 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-high. Simmer uncovered until fork-tender, 10-12 min.
- Meanwhile, pat pork dry with paper towels. Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Cut mushrooms into 1/4-inch slices.
- Roughly chop spinach.
- Add 1 tbsp (2 tbsp) butter to the pan over medium heat, then swirl pan to melt.
- Add onions and mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
- Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook, stirring often, until veggies are coated, 30 sec.
- Add cream cheese, chicken stock concentrate and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens, 2-3 min.
- Season with salt and pepper, to taste.
- Remove the pan from heat.
- Drain and return potatoes to the same pot, off heat.
- Add spinach. Stir constantly until spinach is wilted, 1 min.
- Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until mashed. Season with salt and pepper, to taste.
- Thinly slice pork chops.
- Divide spinach mash between plates.
- Top with pork, then spoon mushroom sauce over top.
