avec légumes rôtis à l’ail
Ingrédients: Côtelette de porc • Carotte • Pomme de terre rouge • Pois sucrés • Échalote • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Bouillon de poulet en poudre (soya) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), graisse de poulet, amidon de maïs, protéines végétales hydrolysées(maïs, soja), oignon déshydraté, extrait de levure, épices et herbes, extraits d'épices, poulet déshydraté, acide citrique, extrait de curcuma, curcuma, inosinate disodique, guanylate disodique, arôme naturel) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Paprika fumé (poudre de paprika, arôme naturel de fumée de caryer [huile de canola, arôme naturel (huile de soja, arôme de fumée), acide acétique], huile de canola).
Allergens
Tags
Mélange d'épices pour sauce crémeuse
10 g
Bouillon de poulet en poudre
3.75 g
Échalote
1 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Pois sucrés
113 g
Carotte
1 unit(s)
Paprika fumé
4 g
Pommes de terre rouges
150 g
Côtelettes de porc, désossées
340 g
Beurre
3 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
1.33 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut carrot into 1/4-inch rounds.
- Halve potatoes lengthwise, then cut into 1/4-inch half-moons.
- To a parchment-lined baking sheet, add carrots, potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 12-13 min, until veggies slightly soften.
- Meanwhile, trim snap peas.
- Peel, then cut shallot into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels.
- Season with salt, pepper, smoked paprika and remaining Zesty Garlic Blend.
- When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.
- Add pork. Pan-fry for 1-2 min, until golden. (NOTE: Pork will finish cooking in step 3).
- Remove from heat.
- When veggies have roasted for 12-13 min, remove the baking sheet from the oven.
- Add snap peas. Season with salt and pepper, then drizzle 1 tsp (2 tsp) oil over snap peas. Toss veggies to combine.
- Move veggies to one side, then arrange pork next to veggies. (NOTE: For 4 servings, arrange pork on another baking sheet. Roast pork in the top of the oven and veggies in the middle of the oven.)
- Roast pork and veggies in the top of the oven for 8-10 min, until veggies are tender and pork is cooked through.**
- Set pork aside to rest, 2-3 min.
- Carefully wipe the pan clean.
- Meanwhile, reheat the same pan (from step 2) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook for 2-3 min, stirring occasionally, until golden.
- Sprinkle Cream Sauce Spice Blend into the pan. Cook for 30 sec, stirring constantly, until combined.
- Gradually whisk in 3/4 cup (1 1/4 cups) water and half the stock powder (use all for 4 servings). Cook, whisking occasionally, until gravy comes to a simmer.
- Simmer gravy for 1-2 min, whisking occasionally, until thickened slightly.
- Add any pork drippings to the pan with gravy, then season with salt and pepper.
- Thinly slice pork.
- Divide pork and veggies between plates.
- Spoon shallot gravy over pork.
650
kcal
Calories
37
g
Fat
16
g
Saturated Fat
36
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
44
g
Protein
140
mg
Cholesterol
1160
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
5
mg
Iron
