Pan-Seared Pork Chops
with Shallot Gravy, Broccoli and Buttery Mash- Wheat
- Milk
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!
Ingredients
340 g
Pork Chops, boneless
460 g
Russet Potato
1 sprig
Rosemary
1 unit
Chicken Broth Concentrate
50 g
Shallot
227 g
Broccoli, florets
1 tbsp
All-Purpose Flour
(Contains: Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition facts
Utensils
Cooking Steps
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 the middle of the 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)and stir until melted, 1 min. Sprinkle over flour and stir to coat. Whisk in broth concentrate 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. Add any pork juices from the baking sheet to the pan with gravy 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The shallot and rosemary gravy is the clear highlight, praised widely for its rich, savoury flavour. Pork chops on their own can taste bland, so seasoning the meat beyond salt and pepper is worth considering.
- Ease of prep: Most reviewers found this meal straightforward and quick to pull together. A few noted it took longer than the estimated time, particularly when cooking the pork through.
- Suggestions: Several reviewers found the pork came out dry or tough; consider reducing oven time or finishing the chops entirely in the pan to keep them juicy. Finely chopping the shallots before adding them to the gravy helps avoid a lumpy sauce. Some reviewers also brined the pork chops beforehand for noticeably more tender results. Adding garlic or chives to the mashed potatoes and cooking them a little longer before mashing can improve both flavour and texture.
- Leftovers: At least one reviewer noted the recipe yielded enough for several meals, though others felt the potato and meat portions were on the small side for two people.
- Portions: A number of reviewers found the potatoes insufficient for a satisfying mash for two; adding an extra potato or two is a practical fix.
