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

Pan-Seared Pork Chops

with Onion Gravy, Broccoli and Buttery Mash

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An ideal meal after 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

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

690 g

Russet Potato

1 sprig


1 unit

Chicken Broth Concentrate

56 g

Red Onion

227 g

Broccoli, florets

1 tbsp

All-Purpose Flour


Not included in your delivery

3 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber8 g
Protein50 g
Cholesterol155 mg
Sodium640 mg
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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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 half the onion (whole onion for 4 ppl). 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 onions and rosemary. Cook, stirring often, until onions 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 the gravy and whisk to combine. (TIP: This will add loads of extra flavour to this delicious gravy!)


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