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Pork Chops over Mushroom & Artichoke Fricassée

with Roasted Baby Potatoes

Cooking time

25 minutes

Servings

2/4

Calories

750 /serving

For this supremely comforting February-friendly fricassée, you’ll combine marinated artichokes and cremini mushrooms in a creamy demi-glace sauce to grace golden-seared pork chops. Roasted baby potatoes seasoned with a superb lemon and herb blend are served alongside to complete this generous, hearty dish.

We will send you:

  • 300g Pork chops
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 225g Cremini mushrooms
  • 450g Baby potatoes
  • 30g Vegetable demi-glace
  • 170ml Marinated artichokes (jar)
  • 60ml Heavy cream
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard

You will need:

Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
40 g
Saturated Fat
12 g
Sodium
1000 mg
Total Carbs
56 g
Sugars
7 g
Protein
43 g
Fibres
8 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork.
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Mise en place
While the potatoes roast, quarter the mushrooms. Drain the artichokes and pat dry with paper towel. Mince the garlic. Roughly chop the parsley leaves and stems.
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, or 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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Make the fricassée
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and mushrooms. Cook, scraping up any fond from the bottom of the pan, 3 to 4 minutes, until the mushrooms have browned; season with S&P. Add the artichokes, demi-glace and cream. Cook, stirring frequently, 2 to 3 minutes, until slightly reduced. Return the cooked pork chops to the pan. Cook, 1 to 2 minutes, until heated through and thoroughly coated with the sauce.
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Plate your dish
Divide the roasted potatoes and fricassée between your plates. Top with the pork. Garnish with the parsley. Bon appétit!

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