with Roasted Snap Peas
This mushroom-sour cream sauce, rich in umami and tangy flavours, will be your new favourite. Mashed potatoes with velvety mushrooms and tender roasted snap peas offer lovely textures to this stick-to-your-ribs dinner. Ingredients: Pork chop • Sweet potato • Mushrooms • Sugar snap peas • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Allergens
Utensils
Tags
Pork Chops, boneless
680 g
Mushrooms
113 g
Sugar Snap Peas
113 g
Sour Cream
1 unit(s)
Shallot
1 unit(s)
Sweet Potato
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Cream Sauce Spice Blend
1 tbsp
Montreal Spice Blend
0.5 tbsp
Unsalted Butter
3 tbsp
Salt
0.5 tsp
Pepper
0.25 tsp
- Peel, then cut potatoes into 1-inch pieces.
- Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Meanwhile, trim snap peas.
- Transfer snap peas to one side of an unlined baking sheet. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
- Thinly slice mushrooms.
- Peel, then finely chop shallot.
- Pat pork chops dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 ppl).
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil (use same for 4 ppl), then pork. Sear until golden-brown, 1-2 min per side.
- Transfer pork to the baking sheet, next to snap peas.
- Roast in the top of the oven until snap peas are tender and pork is cooked through, 6-9 min.**
- Meanwhile, return the same pan to medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add mushrooms and shallots. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over the pan. Cook, stirring constantly, until combined, 30 sec.
- Add broth concentrate to the pan with mushrooms. Gradually stir in 3/4 cup (1 1/2 cups) water until combined.
- Bring to a simmer over medium-high.
- Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- While sauce simmers, add sour cream to a small bowl. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.
- Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper, to taste.
- Thinly slice pork chops.
- Divide pork, snap peas and mash between plates.
- Spoon mushroom-sour cream sauce over pork and mash.
If you've opted for double pork, cook in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.
830
kcal
Calories
31
g
Fat
16
g
Saturated Fat
51
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
86
g
Protein
270
mg
Cholesterol
1900
mg
Sodium
1
g
Trans Fat
2200
mg
Potassium
175
mg
Calcium
5
mg
Iron
