Sun-dried Tomato Cream Pork Chops

Name: Sun-dried Tomato Cream Pork Chops with Creamy Mash and Garlicy Beans
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) Pork Chops, bone-in; 113 mL Cream; 3 unit(s) Russet Potato; 2 tbsp White Cooking Wine; 1 unit(s) Shallot; 7 g Parsley; ¼ cup Sun-Dried Tomato Pesto; ¼ cup Parmesan Cheese, shredded; 170 g Green Beans; 2 tbsp Garlic Spread; 7 g Zesty Garlic Blend; ½ tbsp Oil*; 2 tbsp Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Creamy Mash and Garlicy Beans

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Juicy pork chops get a glow up with a wine and shallot sun-dried pesto sauce. Creamy mash is the perfect side to catch all that glorious sauce.

Allergens:

Milk

•Sulphites

•Soy

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Pork Chops, bone-in

113 mL

Cream

(Contains: Milk)

3 unit(s)

Russet Potato

2 tbsp

White Cooking Wine

(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

1 unit(s)

Shallot

7 g

Parsley

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

170 g

Green Beans

2 tbsp

Garlic Spread

(Contains: Soy May contain traces of: Sulphites, Milk)

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

Not included in your delivery

½ tbsp

Oil*

2 tbsp

Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1270 kcal

Fat78 g

Saturated Fat31 g

Carbohydrate81 g

Sugar10 g

Dietary Fiber9 g

Protein56 g

Cholesterol230 mg

Sodium1310 mg

Trans Fat1.5 g

Potassium2600 mg

Calcium300 mg

Iron6 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

•Peeler

•Large Pot

•Measuring Spoons

•Baking Sheet

•Large Non-Stick Pan

•Paper Towel

•Measuring Cups

•Strainer

•Potato Masher

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.

Meanwhile, pat pork dry with paper towels. Season with half the Zesty Garlic Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
Remove from heat, then transfer pork to an unlined baking sheet.
Roast in the middle of the oven for 8-12 min, until cooked through.**

Meanwhile, peel, then cut shallot into 1/8-inch pieces.
Trim beans.
Roughly chop parsley.

Reheat the pan over medium-high heat.
When hot, add green beans, half the shallots and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
Add half the garlic spread and remaining Zesty Garlic Spice Blend. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Add half the parsley, then season with salt and pepper. Stir to combine.
Transfer to a plate, then cover to keep warm.

Add remaining Garlic Spread to the same pan, then swirl the pan to melt. Add remaining shallot. Cook for 1-2 min, stirring often, until tender.
Add white wine. Reduce heat to medium-low. Cook for 1-2 min, until slightly reduced. Add half the cream and sun-dried tomato pesto. Cook, 2-3 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.

Drain and return potatoes to the same pot, off heat.
Mash 2 tbsp (4 tbsp) butter and remaining cream into potatoes until creamy. Season with salt and pepper.
Thinly slice pork chop.
Divide mash and beans between plates.
Top mash with pork chops, then drizzle over sauce.
Sprinkle over remaining parsley.