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Seared Pork Chops

with Twice-Baked Potatoes & Crisp Green Salad

Cooking time

35 minutes

Servings

4

Calories

650 /serving

The showstopper of this supper? The twice-baked potatoes. Partially cooked in the microwave first, they’re emptied of their fluffy flesh and stuffed again after it has been combined with butter, tangy Greek yogurt and spices. You’ll top them with cheddar cheese and bake them again, this time in the oven, and… perfection! These golden marvels are served alongside juicy boneless pork chops, a quick pan sauce and a satisfying side salad tossed in a maple-mustard vinaigrette. A homey meal fit for your hungry horde.

We will send you:

  • 600g Pork chops
  • 100g Shredded red cabbage
  • 1 Garlic clove
  • 2 Scallions
  • 680g Potatoes
  • 1 Head of lettuce
  • 30g Vegetable demi-glace
  • 60ml Maple-Dijon vinaigrette
  • 60g Grated cheddar
  • 100g Greek yogurt
  • 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard

You will need:

Large pan
Sheet pan
Oil
4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
14 g
Sodium
1550 mg
Total Carbs
43 g
Sugars
6 g
Protein
46 g
Fibres
5 g
Preparation
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Start the potatoes
Using a fork, pierce the potatoes multiple times all over the surface. Cook in the microwave, 7 to 10 minutes, until tender when pierced with a fork.
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Mise en place
Preheat the oven to 450°F. While the potatoes cook, roughly chop the lettuce, discarding the root end. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic.
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Finish the potatoes
Halve the cooked potatoes lengthwise and scoop out the flesh; reserve the empty potato skins. In a bowl, combine the potato flesh, ½ the yogurt and 2 tbsp butter. Using a fork (or potato masher), mash the mixture until you achieve your desired consistency; season with ¼ of the spice blend and S&P. Spoon the potato mixture back into the empty potato skins. Place on a lined sheet pan, skin-sides down, and top with the cheddar. Bake in the oven, 8 to 10 minutes, until the cheese is golden brown.
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Cook the pork chops
While the potatoes bake, 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, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the pork chops rest for 5 minutes before slicing them against the grain.
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Make the pan sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, 2 tbsp butter and ¼ cup water; season with S&P. Cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until the sauce has thickened; season with S&P to taste.
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Make the salad & serve
In a large bowl, combine the lettuce, cabbage, as many white bottoms of the scallions as you’d like and the vinaigrette, to taste. Season with S&P and toss to coat evenly. Divide the sliced pork chops, baked potatoes and salad between your plates. Top the potatoes with as many green tops of the scallions as you’d like. Serve the remaining yogurt on the side. Spoon the pan sauce over the pork chops. Bon appétit!

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