Sun-dried Tomato Cream Pork Chops
with Creamy Mash and Garlicy Beans
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Milk, Sulphites)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Sesame, Wheat, Tree nuts, Mustard, Soy, Milk, Peanuts)
Not included in your delivery
½ tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
