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

avec pois sucrés rôtis

10 min

Difficulté: 2/3

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! Ingrédients : Côtelette de porc • Patate douce • Champignons • Pois sucrés • Échalote • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde).

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

Ingrédients

Côtelettes de porc, désossées

340 g

Champignons

113 g

Pois sucrés

113 g

Crème sure

1 unit(s)

Échalote

1 unit(s)

Patates douces

2 unit(s)

Concentré de bouillon de poulet

1 unit(s)

Mélange d'épices pour sauce crémeuse

10 g

Mélange d'épices de Montréal

5 g

Beurre

3 tbsp

Sel

0.5 tsp

Poivre

0.25 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Peel, then cut sweet potatoes into 1-inch pieces.
In a large pot, combine sweet 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 heat.
Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Drain, then return sweet potatoes to the pot, off heat.
Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.

Meanwhile, trim snap peas.
To one side of an unlined baking sheet, transfer snap peas. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
Thinly slice mushrooms.
Peel, then finely chop shallot.

Pat pork chops dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 servings).
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp oil (use same for 4 servings), then pork. Sear for 1-2 min per side, until golden.
Transfer pork to the baking sheet, next to snap peas.
Roast in the top of the oven for 6-9 min, until snap peas are tender and pork is cooked through.**

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

Add broth concentrate to the pan with mushrooms. Gradually stir in 3/4 cup (1 1/2 cups) water until combined.
Bring to a simmer over medium-high.
Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
While sauce simmers, to a small bowl, add sour cream. 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.