Pork Chops with Mushroom & Artichoke Fricassée
Roasted Baby Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
There was a time when a fricassée was perceived as a budget-friendly way to turn leftovers into something new. Fortunately, times have changed and we can finally give this dish the attention it deserves! In this supremely comforting version, we combine marinated artichokes and cremini mushrooms in a creamy demi-glace sauce. Roasted baby potatoes seasoned with a superb lemon & herb blend are served alongside, while golden pork chops 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 Carb
56 g
Sugars
7 g
Protein
43 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-sized 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. Remove from the oven and set aside in a warm spot.
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.
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.
Make the fricassée
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and mushrooms. Cook, scraping 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.
Plate your dish
Divide the roasted potatoes and fricassée between your plates. Garnish with the parsley. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
