Pan-Seared Double Pork Chops
with Shallot Gravy, Fresh Salad and Buttery Mash
An ideal meal after a long day, this rosemary-seasoned, gravy-smothered pork dish is perfection. A fresh salad and mashed potatoes top it off for a comfort-food extravaganza! Bon appetit!
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
680 g
Pork Chops, boneless
2 unit(s)
Russet Potato
56 g
Spring Mix
1 unit(s)
Shallot
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
2 tbsp
Italian Dressing
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
28 g
Salad Topping Mix
(Contains Soy)
1 sprig
Rosemary
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-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.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan. Pan-fry pork in batches, if necessary.)Transfer to an unlined baking sheet. Roast pork in the middle of the oven until cooked through, 8-12 min.**
Meanwhile, finely chop 1 tsp (2 tsp) rosemary leaves.Peel, then thinly slice shallot.
Reheat the same pan (from step 2) over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.Add shallots and rosemary. Cook, stirring often, until softened, 2-3 min. Sprinkle Gravy Spice Blend over top, then stir to combine, 30 sec. Whisk in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a simmer. Once simmering, cook, whisking often, until gravy thickens slightly, 2-3 min. Remove from heat. Cover to keep warm.
When potatoes are fork-tender, drain and return to the same pot, off heat. Mash 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes, until smooth. Season with salt and pepper, to taste.
Slice pork. Add any pork juices from the baking sheet to the pan with gravy. Whisk to combine. Season with salt and pepper, to taste. (TIP: For a lighter consistency, add more water, 1-2 tbsp at a time, if desired!)Add Italian dressing, spring mix and half the salad topping mix to a large bowl. Season with salt and pepper, then toss to combine.Divide pork, mashed potatoes and salad between plates. Drizzle shallot gravy over pork.Sprinkle remaining salad topping mix over salad.
