French Onion Pork Chops
with Smashed Potatoes and Balsamic Side Salad
Cozy and comforting, this satisfying supper will make you happy any time of year! Enjoy après-ski vibes without the cost of a lift ticket...or the snow!
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.
Ingrédients
280 g
Haut de cuisse de poulet
350 g
Pommes de terre à chair jaune
1 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
113 g
Oignon, en tranches
1 pièce(s)
Tomato
56 g
Bébés épinards
56 ml
Crème
(Contient Lait)
1 pièce(s)
Concentré de bouillon de poulet
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé)
2 cs
Glaçage balsamique
(Contient Sulfites)
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
1.5 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, pat pork dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**
Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 2-3 min. Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir until onions are coated, 30 sec. Add 1 cup (2 cups) water, soy sauce, broth concentrate and half the balsamic glaze. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste.
Meanwhile, cut tomato into 1/2-inch pieces. Add remaining balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and tomatoes, then toss to coat.
When potatoes are fork-tender, roughly mash in cream and 1 tbsp (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
When pork is done, transfer to a plate to rest. Stir any pork juices from the baking sheet into sauce. Thinly slice pork. Divide pork, potatoes and salad between plates. Spoon sauce over pork and potatoes.
If you've opted to get chicken thighs, prepare and cook them in the same way the recipe instructs you to prepare and cook the pork chops.