with Zucchini, Cauliflower-Potato Mash and Shallot Gravy
Ingredients: Pork chop • Cauliflower • Russet potato • Zucchini • Shallot • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • 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) • All-purpose flour (wheat) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Garlic salt (salt, garlic powder, silicon dioxide).
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Pork Chops, boneless
340 g
Cauliflower
285 g
Chicken Broth Concentrate
1 unit(s)
Shallot
1 unit(s)
Garlic Salt
4 g
Dijon Mustard
1 tbsp
All-Purpose Flour
1 tbsp
Zucchini
1 unit(s)
Montreal Spice Blend
6 g
Russet Potato
1 unit(s)
Soy Sauce
0.5 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
1.5 tbsp
Butter
2 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Pat pork dry with paper towels. Coat all over with Dijon. Season with half the Montreal Spice Blend (use all for 4 servings).
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then pork chops. Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer to a parchment-lined baking sheet. Roast in the middle of the oven for 11-12 min, until cooked through.**
- Reserve any drippings in a small bowl.
- Carefully wipe the pan clean.
- Meanwhile, remove any brown spots from potato. Peel, then cut potato into 1-inch pieces.
- Cut cauliflower into bite-sized pieces.
- To a large pot, add cauliflower, 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.
- Once boiling, reduce heat to medium-high. Cook uncovered for 10-12 min, until fork-tender.
- Drain and return veggies to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!)
- Season with salt and pepper.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Cut zucchini into 1/4-inch rounds.
- To an unlined baking sheet, add zucchini, garlic salt and 1/2 tbsp (1 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the top of the oven for 12-14 min, until tender-crisp.
- When pork chops are almost done, reheat the pan (from step 1) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook for 2-3 min, stirring often, until shallots soften slightly.
- Sprinkle flour over shallots. Cook for 1-2 min, stirring often, until coated.
- Gradually whisk in 3/4 cup (1 1/2 cups) water, until smooth.
- Add broth concentrate, soy sauce and reserved drippings from the pork chops. Bring to a simmer over medium-high.
- Once simmering, cook for 2-3 min, whisking occasionally, until gravy thickens slightly.
- Season with salt and pepper.
- Thinly slice pork chops.
- Divide pork chops, cauliflower-potato mash and zucchini between plates.
- Spoon shallot gravy over top of pork chops.
660
kcal
Calories
34
g
Fat
13
g
Saturated Fat
42
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
48
g
Protein
125
mg
Cholesterol
1640
mg
Sodium
0.5
g
Trans Fat
1900
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
