Spinach and Cheese-Topped Pork Chops
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Spinach and Cheese-Topped Pork Chops

Spinach and Cheese-Topped Pork Chops

with Oven Potatoes and Buttered Beans

Tonight we're trying something new! We are turning this pork chops into a luxury meal topped with a luscious cheesy spinach dip. Oven-roasted potatoes and buttered green beans make a meal the whole family can get behind!

Tags:
Family Friendly
Allergens:
Milk

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

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

56 g

Baby Spinach

1 unit

Cream Cheese

(Contains Milk)

2 unit

Garlic, cloves

2 unit

Russet Potato

170 g

Green Beans

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

3 tbsp

Oil*

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Nutrition Values

Calories386 kcal
Energy (kJ)1617 kJ
Fat16 g
Saturated Fat10 g
Carbohydrate50 g
Sugar5 g
Dietary Fiber6 g
Protein15 g
Cholesterol43 mg
Sodium0 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
8x8" Baking Dish
Measuring Cups

Instructions

Prep and roast potatoes
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim green beans. Peel, then mince or grate garlic. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.

Make topping
2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil then spinach. Cook, stirring often, until spinach wilts, 2-3 min.Remove the pan from heat. Add cream cheese, cheddar cheese, wilted spinach and garlic to a large bowl. Using a fork, mash together until combined. Season with salt and pepper. Set aside.

Sear pork
3

Pat pork dry with paper towels, then season with salt and pepper. Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork. (NOTE: For 4 ppl, cook pork in batches, using 1 tbsp oil per batch.) Sear, turning occasionally, until browned all over, 4-5 min.

Assemble and roast pork
4

Transfer pork to an 8x8-inch baking dish (9x13-inch for 4 ppl). Top pork with spinach and cheese topping. Roast in the top of the oven until cheese is golden-brown and pork is cooked through, 8-10 min.**

Cook green beans
5

Meanwhile, reheat the same pan (from step 3) over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 2 tbsp (4 tbsp) butter. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.

Finish and serve
6

Divide spinach and cheese-topped pork, potatoes and green beans between plates.

Modularity step (under step 3)
7

If you've opted to get pork chops, no need to cut them into medallions. Season and cook them in the same way the recipe instructs you to season and cook the pork tenderloin.**