Thyme Gravy Pork Chops
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Thyme Gravy Pork Chops

Thyme Gravy Pork Chops

with Asparagus and Mashed Potatoes

Although we love exploring new cuisines and flavors, not every night of the week has to be an adventure. Sometimes, you just wanna kick back with the classics. This recipe was made for just that. Mashed potatoes, pork chops, and roasted asparagus with an herby gravy mean no funny business here. Just pure deliciousness that everyone in your family will love.

Allergens:
Wheat
Milk

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

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Yukon Gold Potatoes

16 ounce

Asparagus

¼ ounce

Chives

1 unit

Lemon

24 ounce

Pork Chops

1 tablespoon

Flour

(Contains Wheat)

1 unit

Chicken Demi-Glace

(Contains Milk)

¼ ounce

Thyme

½ cup

Milk

(Contains Milk)

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate43 g
Sugar8 g
Dietary Fiber8 g
Protein43 g
Cholesterol115 mg
Sodium280 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

Pot
Strainer
Baking Sheet
Large Pan
Potato Masher

Instructions

Preheat Oven and Cook Potatoes
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Cut potatoes into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 12 minutes. Drain, then return to pot.

Prep and Sear Pork
2

Trim woody bottom ends from asparagus. Mince chives. Cut lemon into wedges. Pat pork dry with a paper towel. Heat a large drizzle of oil in a large pan over medium-high heat. Season pork with salt, pepper, and half the flour. Cook in pan until just browned, about 2 minutes per side. Transfer pork to a baking sheet, placing toward one side.

Bake Pork and Veggies
3

Toss asparagus with a large drizzle of oil on other side of same baking sheet. Season with salt and pepper. Bake in oven until asparagus starts to brown and pork reaches desired doneness, 7-10 minutes. (TIP: If pork is done before asparagus, remove from sheet and let asparagus finish.) Let pork rest on a plate for 5 minutes after it’s done.

Make Gravy
4

Pour out any grease in pan used for pork. Add 1 TBSP butter and remaining flour to same pan over medium heat. Cook, stirring, until butter is melted and a pasty mixture has formed, 1-2 minutes. Stir in demi-glace, thyme sprigs, and ⅔ cup water. Simmer until thickened, about 2 minutes. Add another 1 TBSP butter, stirring to melt. Season with salt and pepper. Remove pan from heat. Stir in a squeeze of lemon.

Mash Potatoes
5

After draining and returning potatoes to pot, add ½ cup milk (we sent more) and chives (add the chives to taste—you may not use all). Mash with potato masher or fork until smooth. Season with salt and pepper. TIP: Add more milk, if necessary, to give potatoes a creamy consistency.

Plate and Serve
6

Divide potatoes between plates. Stir any juices released by pork into gravy in pan. Divide pork and asparagus between plates. Remove and discard thyme sprigs from gravy, then spoon gravy over everything. Serve with lemon wedges on the side.