Smart Pork Chops and Shallot Gravy
with Roasted Parm Veggie 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, along with pork chops smothered in an irresistible shallot 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)
1 tsp
Italian Seasoning
170 g
Carrot
200 g
Zucchini
240 g
Red Potato
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
50 g
Shallot
7 g
Parsley
1 tsp
Garlic Powder
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
5 tsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 2 tsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, pepper and 1/2 tsp Italian Seasoning (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven until potatoes start to soften, 10-11 min. (NOTE: Potatoes will finish roasting in step 4.)
Meanwhile, cut zucchini into 1/4-inch rounds. Peel, then cut carrot into 1/4-inch rounds. Peel, then cut shallot into 1/4-inch pieces. Finely chop parsley. Pat pork dry with paper towels. Season with salt and pepper.
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, 7-9 min.**
Meanwhile, remove potatoes from the oven and carefully push potatoes to one side of the baking sheet. Add zucchini and carrots to the other side of the baking sheet.. Drizzle 2 tsp oil (dbl for 4 ppl) over zucchini and carrots. Season with salt, pepper, half the garlic powder and 1/2 tsp Italian Seasoning (dbl for 4 ppl). Toss zucchini and carrots with potatoes. Continue roasting until veggies are tender, 14-16 min. Sprinkle Parmesan over veggies, then roast until cheese melts, 1-2 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, 2-3 min. Sprinkle Gravy Spice Blend and remaining garlic powder 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 occasionally, until sauce comes to a simmer. Simmer, whisking occasionally, until sauce thickens slightly, 1-2 min. Remove the pan from heat.
Add any pork drippings from the baking sheet and half the parsley to the pan with shallot gravy. Season with pepper, to taste, then stir to combine. Thinly slice pork. Divide pork and veggies between plates. Spoon shallot gravy over pork. Sprinkle remaining parsley over top.
