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Pork Chops with Creamy Mushroom & Pepper Sauce

Roasted String Beans & Rice

Cooking time

30 minutes

Servings

4

Calories

770 /serving

Yumminess meets happiness at the supper table this week with these satisfying pork chops slathered in a luxuriously creamy sauce. After searing the meat, you’ll cook the sliced mushrooms in butter and the pan fond until browned, adding our garlic and pepper sauce, demi-glace and cream to get that amazingly rich and smooth consistency. Serve with sizzled string beans from the oven and scallion-studded rice, and you’re good to the last bite.

We will send you:

  • 600g Pork chops
  • 340g String beans
  • 225g Mushrooms
  • 1 Scallion
  • 315g White rice
  • 30g Vegetable demi-glace
  • 45ml Garlic & pepper sauce
  • 90ml Heavy cream
  • 16g Saucy Sensations spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, chili, bay leaf, lemon oil)

Contains: Milk, Mustard, Soy, Sulphites

You will need:

Medium pot
Large pan
Sheet pan
Oil
4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
16 g
Sodium
650 mg
Total Carbs
77 g
Sugars
6 g
Protein
44 g
Fibres
5 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and 1 tsp salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add 2 tbsp butter and fluff the cooked rice with a fork. Set aside in a warm spot.
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Mise en place
While the rice cooks, preheat the oven to 450°F. Thinly slice the mushrooms. Trim and discard the stem ends of the string beans. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
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Cook the pork chops
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the 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 to rest in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Roast the string beans
While the pork chops cook, on a lined sheet pan, toss the string beans with a drizzle of oil; season with ½ the remaining spice blend and S&P. Arrange in a single, even layer and roast in the oven, 5 to 8 minutes, until tender.
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Make the sauce
In the reserved pan of fond, heat 2 tbsp butter on medium. Add the mushrooms and white bottom of the scallion. Cook, stirring occasionally, 4 to 6 minutes, until browned; season with S&P to taste. Add the garlic and pepper sauce, cream, demi-glace and ¼ cup water; season with the remaining spice blend. Cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until slightly reduced. Return the cooked pork chops to the pan. Cook, flipping the pork chops in the sauce, 1 to 2 minutes, until heated through.
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Finish & serve
To the pot of rice, add ½ the green top of the scallion; stir to combine. Divide the finished rice between your plates. Top the rice with the pork chops (slice beforehand if desired), roasted string beans and sauce. Garnish with the remaining green top of the scallion. Bon appétit!

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