Pan-Seared Pork Chops
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Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Shallot Gravy, Broccoli and Buttery Mash

A meal perfect for a long day, this rosemary-seasoned, gravy-smothered pork dish is perfection. Roasted broccoli and mashed potatoes top off this dish for a comfort food extravaganza! Bon appetit!

Tags:
Quick
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

460 g

Russet Potato

1 sprig

Rosemary

1 unit

Chicken Broth Concentrate

50 g

Shallot

227 g

Broccoli, florets

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

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Nutrition Values

Energy (kJ)3138 kJ
Calories750 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber7 g
Protein48 g
Cholesterol155 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Measuring Cups
Potato Masher
Colander

Instructions

Cook potatoes
1

Before starting, preheat the oven to 400°F. Wash and dry all produce.

Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

Roast broccoli
2

While potatoes cook, finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Peel, then thinly slice shallots. Cut broccoli into bite-sized pieces. Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until tender, 12-14 min.

Cook pork
3

While broccoli roasts, pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in the middle of the oven, until cooked through, 10-12 min.**

Make shallot gravy
4

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then shallots and rosemary. Cook, stirring often, until shallots soften, 2-3 min. Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) and stir until melted, 1 min. Sprinkle over flour and stir to coat. Whisk in broth concentrate and 3/4 cups water (dbl for 4 ppl). Simmer, whisking occasionally, until sauce thickens slightly, 2-3 min.

Mash potatoes and finish gravy
5

When potatoes are fork-tender, drain and return them to the same pot, off heat. Using a masher, mash 2 tbsp butter (dbl for 4 ppl) into potatoes, until smooth. Season with salt and pepper. Slice pork. Add any pork juices from the plate to the pan with gravy and whisk together. (TIP: This will add loads of extra flavour to this delicious gravy!)

Finish and serve
6

Divide pork, mashed potatoes and roasted broccoli between plates. Drizzle shallot gravy over pork.

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