Smart Pork Chops and Garlicky Gravy
with Roasted Vegetable Medley
"Tonight's decadent supper is filling and umami-rich, without heavy starch or high calories. Get your plates ready for golden roasted veggies, sprinkled with Parmesan, and pork chops smothered in an irresistible garlicky gravy!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts."
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
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
½ tbsp
Italian Seasoning
170 g
Carrot
200 g
Zucchini
240 g
Red Potato
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Garlic, cloves
50 g
Shallot
7 g
Parsley
2 tsp
Garlic Salt
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
5 tsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Add potatoes, carrots and 2 tsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, half the garlic salt and 1/4 tsp Italian Seasoning (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven until veggies start to soften, 10-12 min. (NOTE: Veggies will finish roasting in step 4.)
While potatoes and carrots roast, cut zucchini into 1/4-inch rounds. Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Finely chop parsley. Pat pork chops dry with paper towels. Season with pepper and half the remaining garlic salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
While pork cooks, add zucchini to the baking sheet with potatoes and carrots. Drizzle 2 tsp oil (dbl for 4 ppl) over zucchini. Season with pepper, remaining garlic salt and 1/4 tsp Italian Seasoning (dbl for 4 ppl). Toss zucchini with veggies. Continue roasting until veggies are tender, 12-14 min.
When veggies are almost done, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until slightly softened, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Sprinkle Gravy Spice Blend into the pan. Cook, stirring constantly, until shallots are coated. Gradually whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. Cook, whisking often, until sauce comes to a simmer. Once simmering, continue whisking until sauce thickens slightly, 1-2 min. Remove the pan from heat.
Add half the parsley to the pan with gravy. Season with pepper, to taste, then stir to combine. Thinly slice pork. Divide pork and veggies between plates. Sprinkle Parmesan over veggies. Spoon gravy over pork. Sprinkle remaining parsley over top.
