Pan-Seared Pork Chops
with Shallot Gravy, Broccoli and Buttery Mash
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
690 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 Values
Utensils
Instructions
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 (by approx. 1 inch) in a large pot (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 shallot. 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. Transfer pork to another baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 shallots. 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, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes, until smooth. Season with salt and pepper. Add potato cooking water, 1-2 tbsp at a time, to reach desired consistency.
Slice pork. Add any pork juices from the baking sheet to the pan with gravy, then 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 shallot gravy over pork.
