HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRosemary Pork Chops And Mushroom Gravy
Rosemary Pork Chops and Mushroom Gravy

Rosemary Pork Chops and Mushroom Gravy

with Mash and Roasted Broccoli

Custom recipe
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Sour cream is the secret to tonight's velvety smooth mushroom sauce that will be cascading over pork chops and mashed potatoes. It's a sauce so good that you'll probably want to dip your roasted broccoli in it too.

Tags:Quick Prep

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

113 g


1 sprig


460 g

Russet Potato

3 tbsp

Sour Cream


1 tbsp

Garlic Puree

2 tbsp

Gravy Spice Blend

(ContainsGluten, Soy)

227 g

Broccoli, florets

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


2 tbsp

Unsalted Butter*


3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate64 g
Sugar8 g
Dietary Fiber8 g
Protein53 g
Cholesterol140 mg
Sodium610 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut broccoli into bite-size pieces. Peel, then cut potatoes into 1-inch pieces. Quarter mushrooms. Strip rosemary leaves from stems, then finely chop.


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.


Meanwhile, pat pork dry with paper towels. Season with salt, pepper and half the rosemary. 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 an unlined baking sheet. Roast pork in the middle of the oven until cooked through, 8-11 min.**


Meanwhile, add broccoli and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat. Roast broccoli in the top of the oven until golden-brown, 8-10 min.


Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp butter, 1/2 tbsp oil (dbl both for 4 ppl), mushrooms and remaining rosemary. Cook, stirring occasionally, until mushrooms soften, 5-6 min. Sprinkle Gravy Spice Blend into the pan. Cook, stirring often, until mushrooms are coated, 1 min. Add 1 cup water (dbl for 4 ppl) and garlic puree. Cook, stirring often, until gravy thickens, 1-2 min. Season with salt and pepper, to taste. Remove from heat. Stir in sour cream.


Drain and return potatoes to the same pot, off heat. Roughly mash 1 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Divide pork, mash and broccoli between plates. Spoon mushroom gravy over pork and mash.