with Sour Cream Smashed Potatoes
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Pork chop • Yellow potato • Green pepper • Sweet bell pepper • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • 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).
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Tags
Pork Chops, boneless
340 g
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Gravy Spice Blend
20 g
Worcestershire Sauce
1 tbsp
Yellow Potato
250 g
Green Bell Pepper
1 unit(s)
Sour Cream
43 mL
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Butter
1.5 tbsp
- 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 medium 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. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, halve, then cut half the onion into 1/4-inch slices.
- Core, then cut sweet and green peppers into 1/2-inch slices.
- To a parchment-lined baking sheet, add peppers, sliced onions and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 10 min. (NOTE: Veggies will continue to roast in step 4.)
- Meanwhile, cut remaining onion into 1/4-inch pieces. Set aside to make gravy in step 4.
- Pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and pork. Pan-fry pork for 2-3 min per side, until golden.
- Remove from heat.
- When veggies have roasted for 10 min, carefully remove the pan from the oven. Move veggies to one side of the sheet. Transfer pork to the other side of the sheet.
- Roast in the middle of the oven for 8-10 min, until veggies are tender and pork chops are cooked through.**
- Transfer pork to a clean cutting board. Rest pork, covered, for 5 min.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then chopped onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender.
- Sprinkle Gravy Spice Blend over onions, then stir to coat.
- Add 1 cup (1 1/2 cups) water, Worcestershire sauce and broth concentrate. Bring to a simmer.
- Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Roughly mash 1/2 tbsp (1 tbsp) butter and sour cream into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- Thinly slice pork.
- Divide pork, smashed potatoes and veggies between plates.
- Spoon gravy over pork, potatoes and peppers.
640
kcal
Calories
29
g
Fat
12
g
Saturated Fat
47
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
940
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
100
mg
Calcium
4
mg
Iron
