Mushroom-Smothered Pork Chops

with Spinach Mashed Potatoes

8 min

Difficulty: 2/3

Canadian

Seared pork smothered in garlicky mushroom gravy is delicious enough on its own, but pour some over our spinach-dotted smashed potatoes and you're in for a real treat. Ingredients: Russet potato • Pork chop • Mushrooms • Yellow onion • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Potato Masher

Large Non-Stick Pan

Measuring Cups

Ingredients

Pork Chops, boneless

340 g

Russet Potato

2 unit(s)

Baby Spinach

56 g

Mushrooms

227 g

Garlic Puree

1 tbsp

Cream Cheese

1 unit(s)

Yellow Onion

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Cream Sauce Spice Blend

10 g

Pepper

0.125 tsp

Milk

0.25 cup

Oil

0.5 tbsp

Salt

0.125 tsp

Butter

3 tbsp

Preparation

Peel, then 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-high. Simmer uncovered until fork-tender, 10-12 min.

Meanwhile, pat pork dry with paper towels. Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
Roast in the middle of the oven until cooked through, 7-10 min.**

Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 ppl).
Cut mushrooms into 1/4-inch slices.
Roughly chop spinach.

Add 1 tbsp (2 tbsp) butter to the pan over medium heat, then swirl pan to melt.
Add onions and mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook, stirring often, until veggies are coated, 30 sec.
Add cream cheese, chicken broth concentrate and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens, 2-3 min.
Season with salt and pepper, to taste.
Remove the pan from heat.

Drain and return potatoes to the same pot, off heat.
Add spinach. Stir constantly until spinach is wilted, 1 min.
Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until mashed. Season with salt and pepper, to taste.