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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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)
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
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.