Thyme Gravy Pork Chops
with Asparagus and Mashed Potatoes
Although we love exploring new cuisines and flavors, not every night of the week has to be an adventure. Sometimes, you just wanna kick back with the classics. This recipe was made for just that. Mashed potatoes, pork chops, and roasted asparagus with an herby gravy mean no funny business here. Just pure deliciousness that everyone in your family will love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Yukon Gold Potatoes
16 ounce
Asparagus
¼ ounce
Chives
1 unit
Lemon
24 ounce
Pork Chops
2 tablespoon
Flour
(Contains Wheat)
1 unit
Chicken Demi-Glace
(Contains Milk)
¼ ounce
Thyme
½ cup
Milk
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Cut potatoes into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 12 minutes. Drain, then return to pot.
Trim woody bottom ends from asparagus. Mince chives. Cut lemon into wedges. Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season with salt, pepper, and 1 TSBP flour (we sent more). Cook in pan until just browned, about 2 minutes per side. Transfer to a baking sheet, placing toward one side.
Toss asparagus with a large drizzle of oil on empty side of sheet with pork. Season with salt and pepper. Bake in oven until asparagus starts to brown and pork reaches desired doneness, 7-10 minutes. (TIP: If pork is done before asparagus, remove from sheet and let asparagus finish.) Let pork rest on a plate for 5 minutes after it’s done.
Pour out any grease in pan used for pork. Add 2 TBSP butter and remaining flour to same pan over medium heat. Cook, stirring, until butter is melted and a pasty mixture has formed, 1-2 minutes. Whisk in demi-glace, thyme sprigs, and ⅔ cup water until smooth. Simmer until thickened, about 2 minutes. Season with salt and pepper. Remove pan from heat. Stir in a squeeze of lemon.
Add ½ cup milk and chives to pot with drained potatoes (add the chives to taste—you may not use all). Mash with potato masher or fork until smooth. Season generously with salt and pepper. TIP: Add more milk if needed to give potatoes a creamy consistency.
Stir any juices released by pork into gravy in pan. Divide potatoes, pork, and asparagus between plates. Remove and discard thyme sprigs from gravy, then spoon gravy over everything. Serve with remaining lemon wedges on the side for squeezing over.
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