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
Ingredients: 2 pièce(s) Côtelettes de porc, avec os; 113 ml Crème; 3 pièce(s) Pomme de terre Russet; 2 cs Vin blanc de cuisine; 1 pièce(s) Échalote; 7 g Persil; ¼ tasse(s) Pesto de tomates séchées au soleil; ¼ tasse(s) Parmesan, râpé grossièrement; 170 g Haricots verts; 2 cs Tartinade à l'ail; 7 g Mélange d’épices acidulé à l’ail; ½ cs Huile*; 2 cs Beurre*; 0.13 cc Sel*; 0.13 cc Poivre*

with Creamy Mash and Garlicy Beans

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Milk

•Schwefeldioxide und Sulfite

•Soja

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson8 minutes

DifficultéFacile

Ingrédients

quantité par portion

2 pièce(s)

Côtelettes de porc, avec os

113 ml

Crème

3 pièce(s)

Pomme de terre Russet

2 cs

Vin blanc de cuisine

1 pièce(s)

Échalote

7 g

Persil

¼ tasse(s)

Pesto de tomates séchées au soleil

¼ tasse(s)

Parmesan, râpé grossièrement

170 g

Haricots verts

2 cs

Tartinade à l'ail

7 g

Mélange d’épices acidulé à l’ail

Pas inclus dans votre livraison

½ cs

Huile*

2 cs

Beurre*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)1290 kcal

Graisses80 g

dont saturés31 g

Glucides81 g

dont sucres10 g

Fibres9 g

Protéines56 g

Cholestérol230 mg

Sel1320 mg

Gras Trans1.5 g

Potassium2600 mg

Calcium300 mg

Fer6 mg

Ustensiles

•Éplucheur

•Grande casserole

•Cuillères à mesurer

•Plaque de cuisson

•Grande poêle antiadhésive

•Essuie-tout

•Verre doseur

•Passoire

•Presse-purée

Instructions

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.