Thyme Gravy Pork Chops

Name: Thyme Gravy Pork Chops with Asparagus and Mashed Potatoes
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Yukon Gold Potatoes; 16 ounce Asparagus; ¼ ounce Chives; 1 unit Lemon; 24 ounce Pork Chops; 2 tablespoon Flour; 1 unit Chicken Demi-Glace; ¼ ounce Thyme; ½ cup Milk; 4 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Asparagus and Mashed Potatoes

Recipe Development TeamPublished on January 08, 2018

4.2

(1.6K customers rated)

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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:

Gluten

•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 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

2 tablespoon

Flour

(Contains: Gluten)

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

Nutrition Values

/ per serving

Energy (kJ)2008 kJ

Calories480 kcal

Fat17 g

Saturated Fat7 g

Carbohydrate43 g

Sugar8 g

Dietary Fiber8 g

Protein44 g

Cholesterol110 mg

Sodium340 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

•Paper Towel

•Potato Masher

Instructions

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.

Trim woody bottom ends from asparagus. Mince chives. Cut lemon into wedges. Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season with salt, pepper, and 1 TSBP flour (we sent more). Cook in pan until just browned, about 2 minutes per side. Transfer to a baking sheet, placing toward one side.

Toss asparagus with a large drizzle of oil on empty side of sheet with pork. 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.

Pour out any grease in pan used for pork. Add 2 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. Whisk in demi-glace, thyme sprigs, and ⅔ cup water until smooth. Simmer until thickened, about 2 minutes. Season with salt and pepper. Remove pan from heat. Stir in a squeeze of lemon.

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

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