Repas futé : Côtelettes de porc aux champignons crémeux

Nouveau

Très riche en fibres

Riche en protéines

Sous 50 g de gluc

Repas futé : Côtelettes de porc aux champignons crémeux

avec pommes de terre au parmesan et salade d’épinards

35 min

Difficulté: 1/3

Canadienne

Ingrédients : Pomme de terre jaune • Côtelette de porc • Oignon jaune • Champignons • Tomate Roma • Concombre • Épinards • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Vinaigre de vin rouge • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium).

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Tags

Très riche en fibres

Classic-plates

Regional-specialty

Riche en protéines

Sous 50 g de gluc

< 650 calories

Easter

Ingrédients

Côtelettes de porc, désossées

340 g

Pommes de terre à chair jaune

350 g

Champignons

113 g

Oignon jaune

1 unit(s)

Crème

56 mL

Parmesan, râpé grossièrement

0.25 cup

Bébés épinards

56 g

Tomato

1 unit(s)

Mini concombres

2 unit(s)

Vinaigre de vin rouge

0.5 tbsp

Mélange d'épices pour sauce crémeuse

5 g

Huile

1 tbsp

Sucre

0.25 tsp

Sel

0.25 tsp

Poivre

0.25 tsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/4-inch-thick rounds. (NOTE: If you don't like potato skins, peel before slicing.)
Peel, then cut onion into 1/2-inch-thick slices.
To a parchment-lined baking sheet, add potatoes, onions and 1 tsp (2 tsp) oil. Season with salt and pepper. Toss to coat.
Roast in the middle of the oven for 18-22 min, flipping halfway through, until tender and lightly golden.

Meanwhile, thinly slice cucumber.
Thinly slice mushrooms.
Cut tomato into 1/4-inch pieces.
To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tsp (1 tsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing.)

Heat a large non-stick pan over medium-high.
Pat pork dry with paper towels. Season with salt and pepper.
When the pan is hot, add 1 tsp (2 tsp) oil, then pork. Pan-fry for 2-3 min per side, until golden, then transfer pork to an unlined baking sheet. Reserve fat in the pan.
Roast pork in the middle of the oven for 7-10 min, until cooked through.**

Start mushroom sauce and finish potatoes

When pork is cooked, transfer to a plate. Loosely cover with foil and set aside to rest for 4-5 min.
Reheat the pan with reserved fat over medium. When hot, add mushrooms and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 3-4 min, stirring often, until softened.
While mushrooms cook, carefully nestle roasted potatoes and onions together. Sprinkle Parmesan over top. Roast in the middle of the oven for 3-5 min, until melted.

Sprinkle half the Cream Sauce Spice Blend (use all for 4 servings) over mushrooms. Stir to coat. Add cream, 1/4 cup (1/2 cup) water and any pork juices from the plate. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.