Steakhouse-Style Pork Chops
with Creamy Shallot Sauce
Why reserve Montreal Steak Spice for beef when its zesty flavour is so delicious? Mustard, onion, garlic and peppercorns combine in a delicious spice blend that pairs perfectly with pork.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
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
1 unit
Chicken Broth Concentrate
50 g
Shallot
300 g
Yellow Potato
170 g
Green Beans
1 tbsp
Montreal Spice Blend
3 tbsp
Sour Cream
(Contains Milk)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Cut potatoes into 1/2-inch pieces. Toss potatoes with half the Montreal Steak Spice and 1 tbsp oil on a baking sheet. Season with salt. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and the bottom of the oven, rotating sheets halfway through cooking.)
While potatoes cook, trim green beans. Peel, then finely chop shallot. Roughly chop parsley. Pat pork dry with paper towels. Season with remaining Montreal Steak Spice.
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, 2-3 min per side. When pork is golden, transfer to one side of another baking sheet.
Toss green beans with 1 tsp oil (dbl for 4 ppl) on the other side of the baking sheet with pork. Season with salt and pepper. Roast, in the top of the oven, until green beans are tender and pork is cooked through, 10-12 min.**
While pork and green beans cook, heat the same pan (from step 3) over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Stir in 1/4 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove from heat, then stir in sour cream. Season with salt and pepper.
Sprinkle half the parsley over green beans and toss to combine. Thinly slice pork. Divide pork, potatoes and green beans between plates. Drizzle with creamy shallot sauce and sprinkle remaining parsley over pork.
