Rosemary Pork Chops and Mushroom Gravy
with Mash and Roasted Broccoli
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
113 g
Mushrooms
1 sprig
Rosemary
460 g
Russet Potato
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Garlic Puree
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
227 g
Broccoli, florets
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
