Cuban-Spiced Pork Chops & Creamy Gravy

Name: Cuban-Spiced Pork Chops & Creamy Gravy plus Roasted Chipotle-Lime Brussels Sprouts & Carrots
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Carrots; 1 unit Lime; 1 teaspoon Chipotle Powder; 1 tablespoon Cuban Spice Blend; 1 teaspoon Garlic Powder; 1 unit Chicken Stock Concentrate; 8 ounce Brussels Sprouts; 2 tablespoon Cream Cheese; 1 unit Shallot; 10 ounce Pork Chops; Salt; Pepper; Cooking Oil; Butter; 8 ounce Broccoli

plus Roasted Chipotle-Lime Brussels Sprouts & Carrots

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Citrusy and smoky with a touch of heat, our Cuban blend of spices brings a tropical flair to tender pork filets. A rich shallot gravy adds major flavor to the pork while a colorful side of chipotle and garlic roasted broccoli and carrots brings balance to this flavorful, satisfying meal.

Tags:

Calorie Smart

•Carb Smart

•Protein Smart

•Fiber Smart

•Easy Prep

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

1 unit

Lime

1 teaspoon

Chipotle Powder

1 teaspoon

Garlic Powder

1 unit

Chicken Stock Concentrate

8 ounce

Brussels Sprouts

2 tablespoon

Cream Cheese

(Contains: Milk)

1 unit

Shallot

10 ounce

Pork Chops

8 ounce

Broccoli

Not included in your delivery

1 tablespoon

Cuban Spice Blend

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories630 kcal

Fat38 g

Saturated Fat11 g

Carbohydrate41 g

Sugar15 g

Dietary Fiber12 g

Protein37 g

Cholesterol110 mg

Sodium1400 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Paper Towel

•Large Pan

•Whisk

Instructions

• Adjust rack to top position and preheat oven to 425. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop shallot. Quarter lime. • Toss broccoli and carrots on a baking sheet with a large drizzle of oil, half the garlic powder (all for 4 servings), salt, pepper, and as much chipotle powder as you like (we used ¼ tsp; ½ tsp for 4). • Roast on top rack until browned and tender, 12-15 minutes.

• While veggies roast, pat pork* dry with paper towels and season all over with half the Cuban Spice Blend (all for 4 servings). • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer to a cutting board. Wipe out pan.

• Heat a drizzle of oil in pan used for pork over medium-low heat. Add shallot and cook, stirring, until lightly browned, 1-2 minutes. • Add ¼ cup water (⅓ cup for 4 servings), stock concentrate, and cream cheese. Cook, whisking constantly, until gravy is smooth and has slightly thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.

• Slice pork crosswise. • Divide pork and roasted veggies between plates. Spoon gravy over pork. Top veggies with a squeeze of lime juice. Serve with remaining lime wedges on the side.

Pork is fully cooked when internal temperature reaches 145°.