Meal Kit
and smashed potatoes
Prep & Cook Time:35-45 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:6 days
Contains:Milk, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Under %{max_calories} calories
Under 35g carbs
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This meal hues close to the classics, and there's nothing wrong with that; classics are classics for a reason. We know they work, and we know we love them. Buttery, creamy potatoes are practically the dictionary definition of classic food, as are seared-to-perfection pork chops. But the star here is the Djion mushroom pan sauce, a lovely combo of umami, spiky mustard, sweet sherry wine, and creamy crème fraîche. Three cheers for the classics.
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- 12oz.Boneless Pork Chops
- 9oz.Yukon Potatoes
- 4oz.Cremini Mushrooms
- 2oz.Creme Fraiche
- 2fl. oz.Sherry Wine
- ¾oz.Roasted Garlic & Herb Butter
- ½oz.Dijon Mustard
- ½oz.Crispy Fried Onions
- 6Chive Sprigs
- ½tsp.Steak Seasoning
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)N3DxyQ3j
Calories
610Carbohydrates
31gSee Also6 Vegan Soup RecipesNet Carbs
28gFat
35gProtein
43gSodium
1470mg
- Olive Oil
- Salt
- Pepper
- 1Medium Pot
- 1Medium Non-Stick Pan
- 1Colander
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using filets mignon or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
Make the Smashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potatoes covered by water and 1/4 tsp. salt to a boil.Once boiling, cook until fork-tender, 13-16 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add butter, half the crème fraîche (reserve remaining for sauce), half the potato cooking water, and 1/4 tsp. salt. Mash until smooth. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, continue recipe.Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Thinly slice chives.Pat pork chops dry and season both sides with steak seasoning and a pinch of salt.Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork chop thickness may vary. If you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Transfer pork chops to a plate and rest, 3 minutes.Wipe pan clean and reserve.Make the Sauce
Return pan used to cook pork chops to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until beginning to brown and juices release, 1-2 minutes.
Add sherry wine and stir occasionally until reduced by half, 1-2 minutes.Remove from burner. Stir in half the mustard (to taste; remaining is yours to use as you please!), remaining crème fraîche, and a pinch of salt and pepper until combined and smooth.Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce and chives and garnishing smashed potatoes with crispy onions. Bon appétit!
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