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Pan-Seared Pork Chops Lyonnaise

Sautéed Broccoli & Caramelized Onion Mashed Potatoes

Cooking time

30 minutes

Servings

2/4

Calories

630 /serving

Lyonnaise sauce gives this meat-and-two-veg dinner a little French je ne sais quoi. Akin to a light gravy, it gets an irresistible sweet and savoury tang from caramelized onions, vinegar and demi-glace that need just a few minutes to reduce on the stove. It pairs perfectly with tender pork chops, broccoli sautéed in garlic and buttery mashed potatoes—so throw a few more caramelized onions in with them, too.

We will send you:

  • 300g Pork chops
  • 1 Garlic clove
  • 1 Bunch of thyme
  • 1 Broccoli
  • 450g Potatoes
  • 60ml Vegetable demi-glace
  • 15ml White balsamic vinegar
  • 50g Caramelized onions
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Medium pan
Large pan (non-stick if possible)
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
23 g
Saturated Fat
10 g
Sodium
590 mg
Total Carbs
64 g
Sugars
7 g
Protein
46 g
Fibres
10 g
Preparation
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Make the mashed potatoes
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Mise en place
While the potatoes boil, pick the thyme leaves off the stems, discarding the stems; roughly chop the leaves. Cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds, discarding the bottom inch. Mince the garlic. Roughly chop the caramelized onions.
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Cook the pork chops
In a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the thyme, ⅓ of the spice blend and S&P. Add the seasoned pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Sauté the broccoli
While the pork chops cook, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the broccoli florets and stems; sauté, stirring frequently, 5 to 7 minutes, until beginning to brown. Add ½ the garlic and 2 tbsp water (double for 4 portions). Cook, stirring occasionally, 2 to 3 minutes, until the water has evaporated and the broccoli is tender; season with ½ the remaining spice blend and S&P to taste.
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Make the lyonnaise sauce
Heat the reserved pan of fond on medium-high; add 1 tbsp butter (double for 4 portions), ½ the caramelized onions and the remaining garlic and thyme. Cook, stirring frequently, 30 to 45 seconds, until fragrant. Add the white balsamic vinegar, 2 tbsp water (double for 4 portions) and the demi-glace; cook, stirring occasionally, 1 to 2 minutes, until slightly reduced. Season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pot of mashed potatoes, stir in the remaining caramelized onions. Divide the finished mashed potatoes, sautéed broccoli and pork chops (slice beforehand if desired) between your plates. Spoon as much lyonnaise sauce as you’d like over the pork chops. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.