Good Gravy! Pork Chops
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Good Gravy! Pork Chops

Good Gravy! Pork Chops

with Roasted Broccoli and a Sweet Potato and Carrot Mash

Goodness gracious! It’s pork like you’ve never experienced it before. These pan-seared chops are drizzled with a creamy honey mustard gravy that will have kids and adults alike licking up every last drop of sweet and savory flavor. And although that rich sauce pairs perfectly with the lean meat, we have a feeling you’ll want to put it on everything, including the roasted broccoli and carrot and sweet potato mash on the side.


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

Total Time40 minutes
Prep Time


/ serving 4 people

2 unit


6 unit


2 unit

Sweet Potatoes

16 ounce

Broccoli Florets

24 ounce

Pork Chops

1 teaspoon

Smoked Paprika

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

½ ounce


6 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

5 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate41 g
Sugar15 g
Dietary Fiber9 g
Protein41 g
Cholesterol160 mg
Sodium590 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.


Medium Pot
Baking Sheet
Paper Towel
Large Pan
Potato Masher


Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Trim, then thinly slice scallions, separating greens and whites. Peel carrots and sweet potatoes; cut both into ½-inch cubes.

Cook Carrots and Sweet Potatoes

Place carrots and sweet potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 20 minutes. Scoop out ¼ cup cooking water, then drain and return cubes to pot.

Roast Broccoli

Meanwhile, toss broccoli with a large drizzle of olive oil and a big pinch of salt and pepper on a baking sheet. Roast in oven until crisp and edges are tender, 15-20 minutes. While broccoli roasts, pat pork dry with a paper towel and season all over with salt, pepper, and half the paprika.

Cook Pork and Start Gravy

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook to desired doneness, 5-7 minutes per side. Remove from pan and set aside on a plate to rest. Wipe out pan. Melt 1 TBSP butter in same pan over medium-low heat. Add scallion whites and cook, stirring, until just softened, about 1 minute. Whisk in stock concentrate, mustard, honey, and ½ cup water. Simmer until reduced, 2-4 minutes.

Simmer Gravy and Mash Veggies

Reduce heat under pan to low and whisk in 2 TBSP sour cream (1 packet) and 1 TBSP butter. Remove from heat. Season gravy with salt, pepper, and remaining paprika. Set aside. Mash carrots and sweet potatoes in pot until smooth. Stir in remaining sour cream and 3 TBSP butter. Season with salt and pepper. TIP: If stiff, stir in cooking water 1-2 TBSP at a time until mash is creamy.

Plate and Serve

Divide broccoli, mash, and pork between plates. Stir any juices released by pork into gravy in pan. Spoon gravy over pork. Sprinkle everything with scallion greens and serve.