Mushroom-Smothered Pork Chops

New

with Spinach Mashed Potatoes

8 min

Difficulty: 2/3

Canadian

Seared pork chops are smothered in garlicky mushroom gravy that also spills onto spinach-dotted smashed potatoes. Everything else is pure gravy!

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Potato Masher

Large Non-Stick Pan

Measuring Cups

Tags

New

SEO

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

1 tbsp

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 heat.
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 (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 stock 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.