Spinach and Cheese-Topped Pork Chops
with Oven Potatoes and Buttered Beans
Tonight we're trying something new! We are turning this pork chops into a luxury meal topped with a luscious cheesy spinach dip. Oven-roasted potatoes and buttered green beans make a meal the whole family can get behind!
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
Baby Spinach
1 unit
Cream Cheese
(Contains Milk)
2 unit
Garlic, cloves
2 unit
Russet Potato
170 g
Green Beans
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim green beans. Peel, then mince or grate garlic. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil then spinach. Cook, stirring often, until spinach wilts, 2-3 min.Remove the pan from heat. Add cream cheese, cheddar cheese, wilted spinach and garlic to a large bowl. Using a fork, mash together until combined. Season with salt and pepper. Set aside.
Pat pork dry with paper towels, then season with salt and pepper. Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork. (NOTE: For 4 ppl, cook pork in batches, using 1 tbsp oil per batch.) Sear, turning occasionally, until browned all over, 4-5 min.
Transfer pork to an 8x8-inch baking dish (9x13-inch for 4 ppl). Top pork with spinach and cheese topping. Roast in the top of the oven until cheese is golden-brown and pork is cooked through, 8-10 min.**
Meanwhile, reheat the same pan (from step 3) over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 2 tbsp (4 tbsp) butter. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.
Divide spinach and cheese-topped pork, potatoes and green beans between plates.
If you've opted to get pork chops, no need to cut them into medallions. Season and cook them in the same way the recipe instructs you to season and cook the pork tenderloin.**
