avec purée de pommes de terre aux épinards
Les côtelettes de porc saisies sont recouvertes d'une sauce aux champignons à l'ail qui se répand sur une purée de pommes de terre parsemée d'épinards. Tout le reste, c'est un cadeau du ciel!
Allergens
Utensils
Tags
Côtelettes de porc, désossées
340 g
Pomme de terre Russet
2 unit(s)
Bébés épinards
56 g
Champignons
227 g
Purée d’ail
1 tbsp
Fromage à la crème
1 unit(s)
Oignon jaune
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Mélange d'épices pour sauce crémeuse
1 tbsp
Poivre
0.125 tsp
Lait
0.25 cup
Huile
0.5 tbsp
Sel
0.125 tsp
Beurre
3 tbsp
- 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.
- Thinly slice pork chops.
- Divide spinach mash between plates.
- Top with pork, then spoon mushroom sauce over top.
750
kcal
Calories
34
g
Fat
17
g
Saturated Fat
61
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
52
g
Protein
170
mg
Cholesterol
840
mg
Sodium
1
g
Trans Fat
2300
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
avec purée de pommes de terre aux épinards
avec purée de pommes de terre aux épinards
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