with Garlic-Roasted Veggies
Ingredients: Pork chop • Carrot • Red potato • Sugar snap peas • Shallot • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil).
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Cream Sauce Spice Blend
10 g
Chicken Stock Powder
3.75 g
Shallot
1 unit(s)
Zesty Garlic Blend
7 g
Sugar Snap Peas
113 g
Carrot
1 unit(s)
Smoked Paprika
4 g
Red Potato
150 g
Pork Chops, boneless
340 g
Butter
2 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
4 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut carrot into 1/4-inch rounds.
- Halve potatoes lengthwise, then cut into 1/4-inch half-moons.
- To a parchment-lined baking sheet, add carrots, potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 12-13 min, until veggies slightly soften.
- Meanwhile, trim snap peas.
- Peel, then cut shallot into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels.
- Season with salt, pepper, smoked paprika and remaining Zesty Garlic Blend.
- When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.
- Add pork. Pan-fry for 1-2 min, until golden. (NOTE: Pork will finish cooking in step 3).
- Remove from heat.
- When veggies have roasted for 12-13 min, remove the baking sheet from the oven.
- Add snap peas. Season with salt and pepper, then drizzle 1 tsp (2 tsp) oil over snap peas. Toss veggies to combine.
- Move veggies to one side, then arrange pork next to veggies. (NOTE: For 4 servings, arrange pork on another baking sheet. Roast pork in the top of the oven and veggies in the middle of the oven.)
- Roast pork and veggies in the top of the oven for 8-10 min, until veggies are tender and pork is cooked through.**
- Set pork aside to rest, 2-3 min.
- Carefully wipe the pan clean.
- Meanwhile, reheat the same pan (from step 2) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook for 2-3 min, stirring occasionally, until golden.
- Sprinkle Cream Sauce Spice Blend into the pan. Cook for 30 sec, stirring constantly, until combined.
- Gradually whisk in 3/4 cup (1 1/4 cups) water and half the stock powder (use all for 4 servings). Cook, whisking occasionally, until gravy comes to a simmer.
- Simmer gravy for 1-2 min, whisking occasionally, until thickened slightly.
- Add any pork drippings to the pan with gravy, then season with salt and pepper.
- Thinly slice pork.
- Divide pork and veggies between plates.
- Spoon shallot gravy over pork.
600
kcal
Calories
31
g
Fat
13
g
Saturated Fat
36
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
44
g
Protein
125
mg
Cholesterol
1160
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
5
mg
Iron
