Pan-Seared Pork Chops with Sage Cream Sauce
with Roasted Root Veggie Medley- Milk
- Sulphites
- Wheat
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
This hands-off dinner is a treat! Juicy pork chops and roasted root veggies get pops of pepitas and enough sage-scented cream to cover the whole lot. Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Butternut squash • Red potato • Sugar snap peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Pepitas • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Sage • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Ingredients
2 unit(s)
Pork Chops, bone-in
113 g
Sugar Snap Peas
170 g
Butternut Squash, cubes
150 g
Red Potato
7 g
Sage
56 mL
Cream
(Contains: Milk)
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
1 unit(s)
Chicken Broth Concentrate
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Peanuts, Sesame, Mustard, Milk, Soy, Wheat)
5 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Peanuts, Sesame, Mustard, Milk, Soy, Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Trim snap peas.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- Pick sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Pat pork dry with paper towels. Season with salt, pepper and 1 tsp (2 tsp) chopped sage, pressing to adhere.
- To a parchment-lined baking sheet, add potatoes, butternut squash, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, heat a large non-stick pan over medium. When hot, add pepitas to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then pork. Pan-fry for 2-3 min per side, until golden.
- While pork sears, add snap peas, remaining Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil to one side of an unlined baking sheet. Toss to coat.
- When seared, remove pan from heat and transfer pork to the other side of the baking sheet beside snap peas. Roast in the bottom of the oven for 7-11 min, until snap peas are tender and pork is cooked through.**
- Meanwhile, reduce heat to medium-low. Add 1 tbsp (2 tbsp) butter to the same pan, then swirl to melt. Sprinkle half the Cream Sauce Spice Blend (use all for 4 servings) over top. Stir to mix.
- Add broth concentrate, cream, remaining sage and 1/4 cup (1/2 cup) water. Cook for 1-3 min, stirring often, until slightly thickened. Season with pepper, then remove the pan from heat.
- Divide veggies and pork chops between plates.
- Sprinkle pepitas over veggies.
- Spoon sage cream sauce over pork.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the tender pork chops and found the butternut squash surprisingly tasty.
- Ease of prep: Some preferred to sauté the snap peas instead of roasting them.
- Suggestions: Consider doubling the sage cream sauce to use on both the pork and vegetables.
