HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Pork Chops
Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Shallot Gravy, Broccoli and Buttery Mash

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A meal perfect for a chilly night, this rosemary-seasoned gravy-smothered pork dish is perfection. Roasted broccoli and mashed potatoes top off this dish for a comfort food extravaganza! Bon appetit!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

460 g

Russet Potato

1 sprig


1 unit

Chicken Broth Concentrate

50 g


227 g

Broccoli, florets

1 tbsp

All-Purpose Flour


3 tbsp

Unsalted Butter


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber7 g
Protein48 g
Cholesterol155 mg
Sodium630 mg
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Non-Stick Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 400°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.


While potatoes cook, finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Peel, then thinly slice shallots. Cut broccoli into bite-sized pieces. Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until tender, 12-14 min.


While broccoli roasts, pat pork dry with paper towels, then season with 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, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in middle of oven, until cooked through, 10-12 min.**


Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then shallots and rosemary. Cook, stirring often, until shallots soften, 2-3 min. Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl), stirring often, until melted, 1 min. Sprinkle over flour and stir to coat. Whisk in broth concentrate(s) and 3/4 cups water (dbl for 4 ppl). Simmer, whisking occasionally, until sauce thickens slightly, 2-3 min.


When potatoes are fork-tender, drain and return them to the same pot, off heat. Using a masher, mash 2 tbsp butter (dbl for 4 ppl) into potatoes, until smooth. Season with salt and pepper. Slice pork. To the pan with gravy, add any pork juices from the plate and whisk together. (TIP: This will add loads of extra flavour to this delicious gravy!)


Divide pork, mashed potatoes and roasted broccoli between plates. Drizzle shallot gravy over pork.