Côtelettes de porc et sauce aux champignons et à la crème sure

avec pois sucrés rôtis

10 min

Difficulté: 2/3

Americaine

Cette sauce aux champignons et à la crème sure, riche en saveurs umami et en saveurs acidulées, deviendra votre nouveau classique favori. La purée de pommes de terre aux champignons veloutés et les tendres haricots verts rôtis ajoutent de jolies textures à ce repas copieux et facile à préparer!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Presse-purée

Petit bol

Grande poêle antiadhésive

Fouet

Verre doseur

Passoire

Tags

Dinners

Ingrédients

Côtelettes de porc, désossées

340 g

Champignons

113 g

Pois sucrés

113 g

Crème sure

1 unit(s)

Échalote

1 unit(s)

Pomme de terre Russet

2 unit(s)

Concentré de bouillon de poulet

1 unit(s)

Mélange d'épices pour sauce crémeuse

1 tbsp

Mélange d'épices de Montréal

1 tbsp

Beurre non salé

3 tbsp

Sel

0.25 tsp

Poivre

0.25 tsp

Preparation

Peel, then cut potatoes into 1-inch pieces.
Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in 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.
Reserve 1/2 cup potato water, then drain and return potatoes to the same pot, off heat. (TIP: You might use the potato water in step 6 when mashing potatoes.)

Meanwhile, trim snap peas.
Transfer snap peas to one side of an unlined baking sheet. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
Thinly slice mushrooms.

Pat pork chops dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 ppl).
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp oil (use same for 4 ppl), then pork. Sear until golden-brown, 1-2 min per side.
Transfer pork to the baking sheet, next to snap peas.
Roast in the top of the oven, until snap peas tender and pork is cooked through, 8-10 min.**

Meanwhile, return the same pan to medium.
Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add mushrooms and shallots. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper.
Sprinkle Cream Sauce Spice Blend over the pan. Cook, stirring constantly, until combined, 30 sec.

Add broth concentrate to the pan with mushrooms. Gradually stir in 1/2 cup (3/4 cup) water until combined.
Bring to a simmer on medium-high.
Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
While sauce simmers, add sour cream to a small bowl. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.
Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper, to taste.

If potatoes have cooled too much, reheat over medium-low until warm.
Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Mash in 1 tbsp reserved potato water at a time for a softer texture, if desired. Season with salt and pepper.
Thinly slice pork chops.
Divide pork, snap peas and mash between plates.
Spoon mushroom-sour cream sauce over pork and mash.