Southern-Style Smothered Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Southern-Style Smothered Pork Chops

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

360 g

Red Potato

227 g

Broccoli, florets

56 g

Yellow Onion

2 unit

Garlic, cloves

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories650 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber7 g
Protein49 g
Cholesterol140 mg
Sodium1233 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.


Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Cups
Potato Masher



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.

Cook potatoes

Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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.

Cook pork

Meanwhile, pat pork dry with paper towels. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side.Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Cook broccoli

Meanwhile, reheat 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 remaining garlic salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Transfer broccoli to a plate, then cover to keep warm.

Make gravy

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions and remaining garlic. Cook, stirring occasionally, until softened, 2-3 min. Sprinkle Gravy Spice Blend 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. Cook, stirring often, until gravy thickens slightly, 2-3 min.Season with salt and pepper, to taste.

Finish and serve

When potatoes are fork-tender, drain and return them to the same pot, off heat. Roughly mash sour cream 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, to taste. Thinly slice pork. Divide pork, smashed potatoes and broccoli between plates. Spoon gravy over pork.