Southern-Style Smothered Pork Chops
with Smashed Potatoes and Broccoli
You'll find classic comfort in this meal inspired by Southern soul food. Savoury gravy smothers juicy pork chops, creamy smashed potatoes and tender garlicky broccoli!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
360 g
Red Potato
227 g
Broccoli, florets
56 g
Yellow Onion
6 g
Garlic
1 tbsp
All-Purpose Flour
(Contains: Wheat)
2 unit
Chicken Broth Concentrate
1 tbsp
Smoked Paprika-Garlic Blend
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut broccoli into bite-sized pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.
Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in 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.
While potatoes cook, pat pork dry with paper towels. Season with salt, pepper and half the Smoked Paprika-Garlic Blend. 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, then transfer to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.
While pork bakes, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add half the garlic and cook, stirring often, until fragrant, 30 sec. Transfer to a plate and cover to keep warm.
Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, remaining garlic and remaining Smoked Paprika-Garlic Blend. Cook, stirring occasionally, until softened, 2-3 min. Sprinkle flour over onions. Cook, stirring often, until coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a gentle boil and cook, stirring often, until gravy thickens slightly, 2-3 min. Season with salt and pepper.
When potatoes are fork-tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash sour cream, reserved potato cooking water and 1 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. Thinly slice pork. Divide pork, smashed potatoes and broccoli between plates. Spoon gravy over pork.
