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Pork Chops with Onion Gravy

Pork Chops with Onion Gravy

with Kohlrabi Mash and Garlicky Green Beans

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The sweet and savoury combination of onions, soy and chicken broth makes for a gratifying gravy over juicy pork chops. Creamy kohlrabi and sweet green beans bring together this delicious dish.

Allergens:Wheat/BléMilk/LaitSulphites/SulfiteSoy/Soja

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

7 g

Parsley

340 g

Green Beans

113 g

Onion, sliced

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

2 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

680 g

Kohlrabi

3 tbsp

Sour Cream

(ContainsMilk/Lait)

12 g

Garlic

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Sulphites/Sulfite, Soy/Soja)

Not included in your delivery

1 tsp

Salt*

¼ tsp

Salt and Pepper*

1.5 tbsp

Oil*

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate27 g
Sugar11 g
Dietary Fiber9 g
Protein38 g
Cholesterol140 mg
Sodium1330 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Peeler
Baking Sheet
Garlic Press
Paper Towel
Large Non-Stick Pan
Measuring Cups
Whisk
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast green beans and finish pork). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Peel, then cut kohlrabi into 1/2-inch pieces. In a medium pot, combine kohlrabi, 1 tsp salt and enough water to cover (approx. 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 22-24 min.

2

Meanwhile, finely chop parsley. Cut stems off green beans. Peel, then mince or grate garlic. Pat pork dry with paper towels, then season with salt and pepper. On one half of a baking sheet, toss beans with 1 tbsp oil. Season with salt and pepper. Roast, in middle of oven, until almost tender-crisp, 5-6 min.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then pork. Pan-fry, until golden-brown, 2-3 min per side. Remove pan from heat. To the other half of the baking sheet, add pork. Roast, in middle of oven, until beans are tender-crisp and pork is cooked through, 5-8 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)

4

Meanwhile, heat the same pan over medium heat. When the pan is hot, add 1 tbsp butter, then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Whisk in demi-glace, soy sauce, garlic and 1 cup water. Season with pepper. Cook, stirring often, until slightly thickened 4-5 min. Remove from heat, then stir in half the parsley. Set aside.

5

When kohlrabi is done, drain and return to the same pot, off heat. Using a masher, mash in sour cream and 2 tbsp butter until smooth. Stir in remaining parsley. Season with salt and pepper.

6

Slice pork. Divide kohlrabi mash between plates. Top with pork and spoon over gravy. Serve beans on the side.