Seared Pork Chops in Creamy Pan Sauce

with Brussels Sprouts & Potato Mash

This classic pork platter has it all: seared chops, potato mash, Brussels sprouts… and the kicker? A luxurious and creamy pan sauce that adds peppery pep to the whole plate.

Cooking time25 minutes


Calories670 / serving

Nutrition per serving:
  • Total Fat: 33g
  • Sugars: 6g
  • Saturated Fat: 14g
  • Protein: 43g
  • Sodium: 990mg
  • Fibres: 8g
  • Total Carbs: 52g

Allergens: Milk, Mustard, Soy, Sulphites

We will send you:

  • 300g Pork chops
  • 450g Potatoes
  • 170g Brussels sprouts
  • 45ml Garlic & pepper sauce
  • 30ml Heavy cream
  • 8g Sweet Onion & Thyme spice blend (onion, salt, spices, garlic, sugar, thyme, mustard, cayenne pepper, sunflower oil, bay leaf)

You will need:

  • Medium pot
  • Large pan
  • Strainer
  • Peeler
  • Sheet pan
  • Oil
  • 2 or 4 tbsp Butter
  • Salt & pepper
  • Parchment paper



Make the mashed potatoes

Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the pot of boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.


Mise en place

While the potatoes cook, preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if very large).


Roast the Brussels sprouts

On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer, cut-sides down, and roast in the oven, 10 to 12 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.


Cook the pork

While the Brussels sprouts roast, in a large pan, heat 1 tbsp butter (double for 4 portions) and 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 plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.


Make the creamy pan sauce

Heat the reserved pan of fond on medium. Add the garlic and pepper sauce and 2 tbsp water (double for 4 portions). Cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until combined. Stir in the heavy cream; lower the heat to simmer and cook, stirring occasionally, 2 to 3 minutes, until thickened.


Plate your dish

Divide the mashed potatoes, Brussels sprouts and pork chops (slice beforehand if desired) between your plates. Serve the creamy pan sauce on the side. Bon appétit!

Health Canada recommends cooking Pork to a minimum internal temperature of 71°C