Southern-Style Smothered Pork Chops

Southern-Style Smothered Pork Chops

Name: Southern-Style Smothered Pork Chops with Smashed Potatoes and Broccoli
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 340 g Pork Chops, boneless; 350 g Yellow Potato; 227 g Broccoli; 1 unit(s) Yellow Onion; 2 unit(s) Garlic, cloves; 2 tbsp Gravy Spice Blend; 1 unit(s) Chicken Broth Concentrate; 1 tsp Garlic Salt; 1 unit(s) Sour Cream; 1 tbsp Oil*; 0.13 tsp Salt*; 2 tbsp Unsalted Butter*; ¼ tsp Pepper*

with Smashed Potatoes and Broccoli

Save up to $140 today!

You'll find classic comfort in this meal inspired by Southern soul food. Savoury gravy smothers juicy pork chops, creamy mashed sweet potatoes and tender, garlicky broccoli!

Tags:

Chef's Choice

Allergens:

Wheat

•Soy

•Milk

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

350 g

Yellow Potato

227 g

Broccoli

1 unit(s)

Yellow Onion

2 unit(s)

Garlic, cloves

2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

1 unit(s)

Chicken Broth Concentrate

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Sour Cream

(Contains Milk)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

2 tbsp

Unsalted Butter*

¼ tsp

Pepper*

Nutrition Values

Calories650 kcal

Fat27 g

Saturated Fat12 g

Carbohydrate54 g

Sugar8 g

Dietary Fiber7 g

Protein49 g

Cholesterol150 mg

Sodium1170 mg

Trans Fat0.5 g

Potassium1850 mg

Calcium150 mg

Iron4 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

•Measuring Spoons

•Baking Sheet

•Large Non-Stick Pan

•Measuring Cups

•Potato Masher

•Colander

Instructions

Cut broccoli into bite-sized pieces.
Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
Peel, then mince or grate garlic.

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.

Meanwhile, pat pork dry with paper towels. Season with half the garlic salt and pepper.
Heat a large non-stick pan over medium heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
Transfer pork to an unlined baking sheet.
Roast in the middle of the oven until cooked through, 8-10 min.**

Meanwhile, reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then broccoli and 2 tbsp (4 tbsp) water. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min.
Add half the garlic. Cook, stirring often, until fragrant, 30 sec.
Transfer broccoli to a plate, then cover to keep warm.

Heat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then onions and remaining garlic. Cook, stirring occasionally, until softened, 2-3 min.
Sprinkle Gravy Spice Blend over onions. Cook, stirring often, until coated, 1 min.
Add 3/4 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil. Cook, stirring often, until gravy thickens slightly, 2-3 min.
Season with salt and pepper, to taste.

When potatoes are fork-tender, drain and return to the same pot, off heat.
Roughly mash sour cream and 1 tbsp (2 tbsp) butter into potatoes until smooth. Season with salt and pepper, to taste.
Thinly slice pork.
Divide pork, mashed potatoes and broccoli between plates.
Spoon gravy over pork.