HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Pork
Pan-Seared Pork

Pan-Seared Pork

with Onion Gravy, Broccolini and Rosemary Mashed Potatoes

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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!


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Boneless Pork Chops

12 ounce

Russet Potato

8 ounce



1 unit

Red Onion

¼ ounce


1 unit

Chicken Stock Concentrate

1 tablespoon



6 ounce

Baby Broccoli

Not included in your delivery


Kosher Salt



1 tablespoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories563 kcal
Energy (kJ)2356 kJ
Fat21 g
Saturated Fat8 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber6 g
Protein48 g
Sodium309 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 400 degrees. Peel and dice the potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer for 10-12 minutes, until fork-tender. Drain and return to the same pot.


Roast the broccolini: Toss the broccolini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, tossing halfway through cooking, until golden brown.


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


Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Add the pork to the pan and cook for 2-3 minutes per side, until browned but not yet cooked to desired doneness. Transfer to the baking sheet in the oven to finish cooking for 5-7 minutes. Remove from the oven to rest for 5 minutes before thinly slicing.


Meanwhile, heat another drizzle of olive oil in the same pan over medium heat. Add the onions and half the rosemary to the pan and cook, tossing for 4-5 minutes, until softened. Add the butter to the pan and stir to melt. Sprinkle the flour over the onions while they cook, tossing for 1 minute. Whisk ½ cup water and the stock concentrate into the pan. Bring to a boil, then simmer on low heat until thickened, for 2-3 minutes. Season to taste with salt and pepper.


Meanwhile, reheat the potatoes in the pot over medium heat. Add ¼ cup milk and the remaining rosemary, then mash with a fork or potato masher until smooth. Season to taste with salt and pepper. Serve the pan seared pork chops on a bed of rosemary mashed potatoes, with the broccolini to the side. Drizzle the onion gravy over top. Enjoy!