Pan-Seared 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
3 unit(s)
Russet Potato
56 g
Spring Mix
1 unit(s)
Shallot
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
2 tbsp
Italian Dressing
(Contains Milk May contain Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 unit(s)
Chicken Broth Concentrate
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Rosemary, sprig
Not included in your delivery
3 tbsp
Unsalted Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
¼ cup
Milk*
Nutrition Values
Utensils
Instructions
- 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.
- Transfer to an unlined baking sheet.
- Roast pork in the middle of the oven until cooked through, 7-10 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 (1/3 cup) milk and 2 tbsp (4 tbsp) butter into potatoes, until smooth.
- Season with salt and pepper, to taste. Cover to keep warm.
- 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.