Smothered Pork Chops
with Fusilli and Garlicy Broccili
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
340 g
Pork Chops, boneless
56 g
Onion, sliced
1 unit(s)
Chicken Broth Concentrate
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
170 g
Fusilli
(Contains Wheat)
227 g
Broccoli
7 g
Parsley
1 unit(s)
Sour Cream
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Butter*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Cover and bring to a boil over high heat. Reserve 1 cup pasta water (dbl for 4 ppl) and drain.
While pasta cooks, pat the pork dry with paper towels. 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 a baking sheet. Roast, in the middle of the oven, until cooked through, 10-12 min.**
While the pork cooks, cut the broccoli into bite-sized pieces. Toss the broccoli on another baking sheet with 1/2 tsp garlic salt (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with pepper. Roast in the top of the oven, until golden-brown and tender, 8-10 min.
Add 1 tbsp butter (dbl for 4 ppl) and onions to the same pan. Cook, scraping any brown bits from the pan until onions soften, 3-4 min. Sprinkle over the flour. Cook, stirring often, until onions are coated, 1-2 min. Whisk in the broth concentrates and reserved pasta water. Cook, stirring often, until sauce simmers and thickens slightly, 1-2 min. Remove from heat. Whisk in sour cream. Season with salt and pepper.
Roughly chop the parsley. Add 1 tbsp butter to the noodles and 1/4 tsp garlic salt (dbl both for 4 ppl). Season with pepper. Sprinkle over half the parsley and toss to combine.
Thinly splice the pork. Stir in any remaining juices from the plate into the sauce. Divide the noodles between plates. Top with the pork, then the sauce. Serve the broccoli on the side.