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Roasted Pork Chops

Roasted Pork Chops

with Onion Gravy & Rosemary Mashed Potatoes

We’ve infused a delicious gravy with sweet red onion and fragrant rosemary. Creamy mashed potatoes soak up all that goodness. This is comfort food at its finest!

Allergens:
Milk
Wheat

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 Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Pork Chops

12 ounce

Idaho Potato

½ cup

Milk

(Contains: Milk)

1 unit

Red Onion

1 sprig

Rosemary

1 unit

Veggie Stock Concentrate

2 tablespoon

Flour

(Contains: Wheat)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories565 kcal
Energy (kJ)2364 kJ
Fat21 g
Saturated Fat0 g
Carbohydrate46 g
Sugar0 g
Dietary Fiber5 g
Protein47 g
Sodium0 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

Knife
Pot
Baking Sheet
Pan

Instructions

1

Preheat oven to 400 degrees. Peel and cut the potatoes into 1/2-inch cubes and place them in a pot with water and a large pinch of salt. Bring to a boil and cook for about 15 minutes, until easily pierced with a knife.

2

Meanwhile, halve, peel and thinly slice the onion. Strip the leaves off the rosemary sprig and roughly chop.

Sear pork chops
3

Heat 1 tablespoon olive oil in a pan over medium heat. Season each pork chop with salt and pepper. Sear for 2-3 minutes on each side, until golden brown. Transfer to a baking sheet and roast for 6-8 minutes, until just barely pink in the center. Set aside to rest.

Cook onion
4

In the same pan you seared the pork chops in, heat another 1/2 tablespoon oil over medium heat. Add the onions and season with salt and pepper. Cook, stirring, for about 5 minutes, until slightly softened. Add 2 tablespoons butter to the pan and melt. Sprinkle the flour over the melted butter and cook, stirring, for about a minute or two.

Simmer gravy
5

Add the stock concentrate, 1 cup of water, and half the rosemary. Bring to a boil, reduce to a simmer, and cook for about 5 minutes, until thickened. Taste and season with salt and pepper.

Mash potatoes
6

While the onion gravy cooks, drain the potatoes and set aside. In the same pot, heat the milk with the remaining rosemary. Bring to a boil and add the potatoes back to the pot. Remove the pot from the heat and mash the potatoes. Taste and season with salt and pepper. If you're feeling indulgent, add another tablespoon or two of butter (we won't tell if you don't)!

7

Thinly slice the pork. Serve the mashed potatoes with the slice pork on top. Spoon over a generous amount of the onion gravy!

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