French Onion Double 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
350 g
Yellow Potato
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 unit(s)
Yellow Onion
1 unit(s)
Tomato
56 g
Baby Spinach
56 mL
Cream
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- 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 to combine.
- 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.