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Bone-In Pork Chops with Mushroom-Spinach Cream
and Cheddar Mashed Potatoes
Leaving the bone in pork chops helps them to retain their juices for more tender meat. Tonight, these chops get draped in creamy mushroom-and-spinach sauce, amped up with a touch of cooking wine. This easy and elegant meal is perfect any day of the week.
Ingredients: Russet potato • Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives • Garlic powder.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Pork Chops, bone-in
200 g
Mixed Mushrooms
56 g
Baby Spinach
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
113 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Powder
(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
2 unit(s)
Russet Potato
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- 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, 2 tbsp (4 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- 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 chops dry with paper towels. Season with salt, pepper and half the garlic powder.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork chops. Pan-fry until golden, 1-2 min per side.
- Remove the pan from heat, then transfer pork chops to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
- When pork chops are done, transfer to a clean cutting board to rest for 2-3 min.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, 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 over mushrooms. 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 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.
- Add half the chives to the pot with mashed potatoes, then stir to combine.
- Divide mashed potatoes and pork chops between plates.
- Spoon mushroom-spinach cream over pork chops.
- Sprinkle remaining chives over everything.
