with Parmesan Potatoes and Spinach Salad
Ingredients: Yellow potato • Pork chop • Yellow onion • Mushrooms • Roma tomato • Cucumber • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Red wine vinegar • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).
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Tags
Pork Chops, boneless
340 g
Yellow Potato
350 g
Mushrooms
113 g
Yellow Onion
1 unit(s)
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
56 g
Tomato
1 unit(s)
Mini Cucumber
2 unit(s)
Red Wine Vinegar
0.5 tbsp
Cream Sauce Spice Blend
5 g
Oil
1 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
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 1/4-inch-thick rounds. (NOTE: If you don't like potato skins, peel before slicing.)
- Peel, then cut onion into 1/2-inch-thick slices.
- To a parchment-lined baking sheet, add potatoes, onions and 1 tsp (2 tsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 18-22 min, flipping halfway through, until tender and lightly golden.
- Meanwhile, thinly slice cucumber.
- Thinly slice mushrooms.
- Cut tomato into 1/4-inch pieces.
- To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tsp (1 tsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing.)
- Heat a large non-stick pan over medium-high.
- Pat pork dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tsp (2 tsp) oil, then pork. Pan-fry for 2-3 min per side, until golden, then transfer pork to an unlined baking sheet. Reserve fat in the pan.
- Roast pork in the middle of the oven for 7-10 min, until cooked through.**
- When pork is cooked, transfer to a plate. Loosely cover with foil and set aside to rest for 4-5 min.
- Reheat the pan with reserved fat over medium. When hot, add mushrooms and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 3-4 min, stirring often, until softened.
- While mushrooms cook, carefully nestle roasted potatoes and onions together. Sprinkle Parmesan over top. Roast in the middle of the oven for 3-5 min, until melted.
- Sprinkle half the Cream Sauce Spice Blend (use all for 4 servings) over mushrooms. Stir to coat. Add cream, 1/4 cup (1/2 cup) water and any pork juices from the plate. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- To the bowl with dressing, add spinach, cucumber and tomatoes.Toss to coat.
- Thinly slice pork.
- Divide potatoes, salad and pork between plates.
- Spoon mushroom sauce over top of pork.
650
kcal
Calories
30
g
Fat
13
g
Saturated Fat
44
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
50
g
Protein
140
mg
Cholesterol
830
mg
Sodium
0.5
g
Trans Fat
1900
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
with Potatoes, Green Beans and Cream of Chicken Gravy
