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Smart Pork Chops and Peppers

Smart Pork Chops and Peppers

with Sour Cream Smashed Potatoes
4.5(624)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
640 kcal
Protein
: 
45g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Wheat
  • Milk
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Sulphites
  • Wheat
  • Soy
  • Gluten
  • Crustaceans
  • Egg
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Pork Chops, boneless

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Chicken Broth Concentrate

20 g

Gravy Spice Blend

(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)

1 tbsp

Worcestershire Sauce

(May contain traces of: Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat, Soy, Gluten, Crustaceans, Egg, Fish)

250 g

Yellow Potato

1 unit(s)

Green Bell Pepper

43 mL

Sour Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Butter*

(Contains: Milk)

Calories640 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate47 g
Sugar11 g
Dietary Fiber6 g
Protein45 g
Cholesterol125 mg
Sodium940 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium100 mg
Iron4 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.

Cooking Steps

Prep and cook potatoes
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1-inch pieces.
  • To a medium pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
  • Drain and return potatoes to the same pot, off heat.
Prep and par-cook veggies
2
  • Meanwhile, peel, halve, then cut half the onion into 1/4-inch slices. 
  • Core, then cut sweet and green peppers into 1/2-inch slices.
  • To a parchment-lined baking sheet, add peppers, sliced onions and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine. 
  • Roast in the middle of the oven for 10 min. (NOTE: Veggies will continue to roast in step 4.)
Season and sear pork
3
  • Meanwhile, cut remaining onion into 1/4-inch pieces. Set aside to make gravy in step 4.
  • Pat pork dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and pork. Pan-fry pork for 2-3 min per side, until golden.
  • Remove from heat.
Finish pork and veggies
4
  • When veggies have roasted for 10 min, carefully remove the pan from the oven. Move veggies to one side of the sheet. Transfer pork to the other side of the sheet.
  • Roast in the middle of the oven for 8-10 min, until veggies are tender and pork chops are cooked through.**
  • Transfer pork to a clean cutting board. Rest pork, covered, for 5 min.
Make gravy
5
  • Meanwhile, reheat the same pan over medium-high. 
  • When hot, add 1 tbsp (2 tbsp) butter, then chopped onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender.
  • Sprinkle Gravy Spice Blend over onions, then stir to coat. 
  • Add 1 cup (1 1/2 cups) water, Worcestershire sauce and broth concentrate. Bring to a simmer.
  • Cook for 2-3 min, stirring often, until gravy thickens slightly.
Finish and serve
6
  • Roughly mash 1/2 tbsp (1 tbsp) butter and sour cream into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. 
  • Thinly slice pork. 
  • Divide pork, smashed potatoes and veggies between plates. 
  • Spoon gravy over pork, potatoes and peppers.

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