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.
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 Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
113 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Powder
2 unit(s)
Russet Potato
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
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, 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 (1 tbsp) oil, 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 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 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.
