avec pois sucrés rôtis
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) (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
Utensils
Tags
Côtelettes de porc, désossées
680 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
1 tbsp
Mélange d'épices de Montréal
0.5 tbsp
Beurre non salé
3 tbsp
Sel
0.5 tsp
Poivre
0.25 tsp
- 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.
- Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- 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.
- 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 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 are tender and pork is cooked through, 6-9 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 3/4 cup (1 1/2 cups) water until combined.
- Bring to a simmer over 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.
- Thinly slice pork chops.
- Divide pork, snap peas and mash between plates.
- Spoon mushroom-sour cream sauce over pork and mash.
If you've opted for double pork, cook in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.
830
kcal
Calories
31
g
Fat
16
g
Saturated Fat
51
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
86
g
Protein
270
mg
Cholesterol
1900
mg
Sodium
1
g
Trans Fat
2200
mg
Potassium
175
mg
Calcium
5
mg
Iron
avec haricots verts rôtis
avec écrasé de pommes de terre et brocoli à l'ail
