Steakhouse Pork Chops
Steakhouse Pork Chops
$0.00
Steakhouse Pork Chops
Our Steakhouse Pork Chop is a delicious way to take plain old pork chops to a whole new level. These juicy boneless center-cut pork chops smothered with our creamy Dijon mustard sauce will make you think twice about ever serving a plain old pork chop again!
Equipment
- Knife
- Cutting Board
- Bowl
- Baking Tray
- Medium Pot
- Tongs
- Sauté pan
Ingredients (2 Servings)
- 2 each Pork Chop, 5 ozw
- 1.5 lb Yukon Gold Potatoes, ½ inch pieces
- 6 ozw Safer Plate Summer Vegetables, Green beans, carrot, broccoli, zucchini
- 1 each Shallot, minced
- 2 tbsp Dairy Free Sour Cream
- 1 tbsp Steak Seasoning
- 1 each Beef Stock Concentrate, package
- 1 each Dijon Mustard, package
Instructions
- Preheat oven to 400 degrees. Wash and dry all produce. Dice Yukon Gold potatoes into 1/2" pieces. Peel and mince shallots.
- Toss the Yukon Gold potatoes on a baking sheet with a drizzle of oil, and a pinch of salt & pepper. Roast in the oven for 20-25 minutes total.
- Pat dry the pork chops and season with steak seasoning, salt& pepper. Heat a drizzle of oil in a sauté pan over medium heat. When the oil is hot, add the porkchops to the pan and cook until browned on both sides and cooked through, or internal temperature is145 degrees. This will take about4-6 minutes each side. Turn off the heat and transfer pork to a plate and wipe out the pan.
- Heat the same pan with a drizzle of oil over medium heat. Add the shallots and cook, stirring, until shallots are soft and a little brown. Stir in 1/2C | 1/3C water along with the beef stock concentrate. Bring to a simmer for about 2-3 minutes or until reduced by half. Remove from heat and stir in the Dijon mustard and vegan sour cream. Season with salt & pepper to taste.
- *Heat sauté pan over medium high heat. Place the Safer Plate vegetable blend in the pan with a splash of water. Cover and steam vegetables for 3 minutes. Remove the lid and add 2tablespoons of margarine and season with salt & pepper.
- Transfer pork chops to serving plate and spoon the sauce over the pork chop. Serve the roasted Yukon Gold potatoes and buttered vegetable mix. Bon Appetit!!
Recipe Notes:
Chef Gil's
Tips and Tricks:
*Steaming vegetables in a sauté pan with a little bit of water and a cover is quick and easy
way to prepare your vegetables without using a full steamer set up. Additional items needed: Margarine, Vegetable Oil, Salt & Pepper
Tips and Tricks:
*Steaming vegetables in a sauté pan with a little bit of water and a cover is quick and easy
way to prepare your vegetables without using a full steamer set up. Additional items needed: Margarine, Vegetable Oil, Salt & Pepper
Nutrition
Serving: 17.6ozwCalories: 590kcalCarbohydrates: 42gProtein: 42gFat: 32gSaturated Fat: 10gCholesterol: 100mgSodium: 450mgPotassium: 1450mgFiber: 9gSugar: 5gCalcium: 150mgIron: 3.2mg
Tried this recipe?Let us know how it was!
Description
Our Steakhouse Pork Chop is a delicious way to take plain old pork chops to a whole new level. These juicy boneless center-cut pork chops smothered with our creamy Dijon mustard sauce will make you think twice about ever serving a plain old pork chop again!
