Bone-In Pork Chops and Mushroom-Spinach Cream
with Cheddar Mashed Potatoes and Chives
Leaving the bones in pork chops helps them retain their juices for more tender meat! Tonight, pork chops get draped in a creamy mushroom and spinach sauce, elevated with a touch of cooking wine. This easy and elegant meal is perfect any day of the week!
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.
Ingredients
2 unit
Pork Chops, bone-in
200 g
Mixed Mushrooms
56 g
Baby Spinach
4 tbsp
White Cooking Wine
(Contains Sulphites)
113 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Chicken Broth Concentrate
1 tsp
Garlic Powder
460 g
Russet Potato
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
1.5 tsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Meanwhile, thinly slice mushrooms.Roughly chop spinach.Thinly slice chives.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt, pepper and half the garlic powder.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. Remove the pan from heat, then transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**When pork is done, transfer to a clean cutting board to rest, 2-3 min.
Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add mushrooms. Cook, stirring occasionally, until softened and golden, 4-5 min. Season with salt and pepper.Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until mushrooms are coated, 30 sec.
Stir cooking wine into the pan with mushrooms. Simmer, stirring often, until wine reduces slightly, 30 sec. Add cream, Dijon, broth concentrate and remaining garlic powder, then bring back to a simmer.Once simmering, add spinach. Cook, stirring often, until spinach wilts slightly and sauce thickens slightly, 30 sec-1 min. Add any pork juices from the baking sheet to the pan, then stir to combine. Season with salt and pepper, to taste.
Add half the chives to the pot with mashed potatoes, then stir to combine.Divide mashed potatoes and pork between plates.Spoon mushroom-spinach cream over pork.Sprinkle remaining chives over everything.
