topBanner
Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Shallot Gravy, Broccoli and Buttery Mash

Read more

A meal perfect for a long day, 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!

Tags:QuickQuick Prep
Allergens:Wheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsWheat/Blé)

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber7 g
Protein48 g
Cholesterol155 mg
Sodium630 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Measuring Cups
Potato Masher
Colander
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.**

4

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.

5

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 plate to the pan with gravy and whisk together. (TIP: This will add loads of extra flavour to this delicious gravy!)

6

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