Pan-Seared Pork Chops
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Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Shallot Gravy, Fresh Salad and Buttery Mash

An ideal meal after a long day, this rosemary-seasoned, gravy-smothered pork dish is perfection. A fresh salad and mashed potatoes top it off for a comfort-food extravaganza! Bon appetit!

Tags:
Family Friendly
Allergens:
Wheat
Soy
Milk

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

2 piece

Russet Potato

56 g

Spring Mix

1 piece

Shallot

2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

2 tbsp

Italian Dressing

(Contains Milk May contain Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 piece

Chicken Broth Concentrate

28 g

Salad Topping Mix

(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 piece

Rosemary, sprig

Not included in your delivery

1.5 tbsp

Oil*

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ cup

Milk*

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Nutrition Values

Calories830 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate66 g
Sugar13 g
Dietary Fiber6 g
Protein49 g
Cholesterol155 mg
Sodium900 mg
Trans Fat1 g
Potassium1850 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Large Bowl
Whisk
Measuring Cups
Potato Masher
Colander

Instructions

Cook potatoes
1
  • Peel, then cut potatoes into 1/2-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).
  • Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Cook pork
2
  • Meanwhile, heat a large non-stick pan over medium-high heat. 
  • While the pan heats, pat pork dry with paper towels. Season with salt and pepper. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. 
  • Transfer to an unlined baking sheet. 
  • Roast pork in the middle of the oven until cooked through, 8-12 min.**

 

Prep
3
  • Meanwhile, finely chop 1 tsp (2 tsp) rosemary leaves.
  • Peel, then thinly slice shallot.
Make shallot gravy
4
  • Reheat the same pan (from step 2) over medium. 
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
  • Add shallots and rosemary. Cook, stirring often, until softened, 2-3 min. 
  • Sprinkle Gravy Spice Blend over top, then stir to combine, 30 sec. 
  • Whisk in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a simmer. 
  • Once simmering, cook, whisking often, until gravy thickens slightly, 2-3 min. 
  • Remove from heat. Cover to keep warm. 
Mash potatoes
5
  • When potatoes are fork-tender, drain and return to the same pot, off heat. 
  • Mash 1/4 cup (1/3 cup) milk and 2 tbsp (4 tbsp) butter into potatoes, until smooth. 
  • Season with salt and pepper, to taste. 
Finish and serve
6
  • Slice pork.
  • Add any pork juices from the baking sheet to the pan with gravy. Whisk to combine.
  • Season with salt and pepper, to taste. (TIP: For a lighter consistency, add more water, 1-2 tbsp at a time, if desired!)
  • Add Italian dressing, spring mix and half the salad topping mix to a large bowl. Season with salt and pepper, then toss to combine.
  • Divide pork, mashed potatoes and salad between plates.
  • Drizzle shallot gravy over pork.
  • Sprinkle remaining salad topping mix over salad.