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.


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

7 g


340 g

Green Beans

113 g

Onion, sliced

1 tbsp

All-Purpose Flour


2 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

680 g


3 tbsp

Sour Cream


12 g


1 tbsp

Soy Sauce

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

Not included in your delivery

1 tsp


¼ tsp

Salt and Pepper*

1.5 tbsp


3 tbsp

Unsalted Butter*

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
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Baking Sheet
Garlic Press
Paper Towel
Large Non-Stick Pan
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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.


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.**)


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.


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.


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