with Smashed Potatoes and Balsamic Side Salad
Ingredients: Yellow potato • Pork chop • Yellow onion • Roma tomato • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • 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) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Allergens
Tags
Pork Chops, boneless
340 g
Yellow Potato
350 g
Soy Sauce
1 tbsp
Yellow Onion
0.5 unit(s)
Tomato
2 unit(s)
Baby Spinach
56 g
Cream
56 mL
Chicken Broth Concentrate
1 unit(s)
Cream Sauce Spice Blend
10 g
Balsamic Glaze
2 tbsp
Zesty Garlic Blend
7 g
Salt
0.25 tsp
Butter
2 tbsp
Oil
1.5 tbsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Meanwhile, pat pork dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Pan-fry for 1-2 min per side, until golden, then transfer to an unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 2-3 min, stirring often, until softened.
- Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir to combine.
- Add 1 cup (2 cups) water, soy sauce, broth concentrate and half the balsamic glaze.
- Cook for 3-4 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- Meanwhile, cut tomato into 1/2-inch pieces.
- To a large bowl, add remaining balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spinach and tomatoes, then toss to coat.
- When potatoes are fork-tender, roughly mash in cream and 1 tbsp (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt and pepper, if you like.
- When pork is done, transfer to a plate to rest. Stir any pork juices from the baking sheet into the sauce.
- Thinly slice pork.
- Divide smashed potatoes and salad between plates. Top potatoes with pork.
- Spoon sauce over pork and potatoes.
810
kcal
Calories
43
g
Fat
19
g
Saturated Fat
61
g
Carbohydrate
17
g
Sugar
7
g
Dietary Fiber
47
g
Protein
160
mg
Cholesterol
1610
mg
Sodium
1
g
Trans Fat
2050
mg
Potassium
125
mg
Calcium
5
mg
Iron
with Smashed Potatoes and Balsamic-Dressed Side Salad
with Smashed Potatoes and Balsamic-Dressed Side Salad
with Smashed Potatoes and Balsamic-Dressed Side Salad
with Smashed Potatoes and Balsamic-Dressed Side Salad
with Baby Spinach and Italian Bell Pepper Salad
