Bacon & Mushroom Smothered Pork Chops (Meal Kit)

Bacon & Mushroom Smothered Pork Chops

With Garlic Mashed Cauliflower and Spinach salad w/ Lemon Basil dressing

894 kcal

SELECT

FRESH INGREDIENTS

Pork Chops

Bacon

Mushrooms

Cauliflower

Spinach

Tomato

Red bell pepper

Red onion

Cucumber

Walnuts

Lemon

Garlic

Thyme

Chicken bouillon

Olive oil

Greek yogurt

Heavy cream

Rosemary

Dijon mustard

Stevia

Basil leaves

Dried oregano

Salt

Pepper

INSTRUCTIONS

1 Prepare Dressing

Add lemon juice, ½ of the lemon zest, ¼ cup olive oil, mustard, stevia 1/3 of garlic, oregano, pinch of salt and pepper in a bowl and whisk together with fork until well combined and a slightly thick and opaque dressing is achieved. Add more salt and pepper to taste.

2 Make Salad

In a large bowl add Spinach, Tomatoes, cucumber, red onion, bell peppers, and walnuts. Set aside in refrigerator until ready to serve.

3 Boil Water

Put a pot of water on to boil.

4 Cook Pork Chops

Meanwhile, Chop bacon into smaller bites. In a large skillet, cook on medium heat until the bacon is cooked. Remove bacon from the pan to a plate, leaving the fat in. Season pork chops with salt and pepper. In the same pan, on medium-high heat, cook pork chops 4 minutes on each side in bacon fat, until nicely seared. Reduce heat to medium midway through cooking. Remove the pork chops to a plate from the pan.
.

5 Make Sauce

Add sliced mushrooms and minced garlic to the same pan. If needed, add 1 Tablespoon olive oil. Season with salt. Sprinkle with fresh thyme leaves. Cook on medium heat for about 5 minutes, stirring, until mushrooms soften and release juices. Add chicken broth and raise the heat to bring to boil, constantly stirring. Add heavy cream and stir it in while boiling until everything is smooth. Then reduce heat to low.

6 Boil Cauliflower

Add Cauliflower to boiling water. Cook until very tender, about 10 minutes.

7 Prepare Broth

Boil a cup of water and dissolve chicken bouillon cube.

8 Mash Cauliflower

Drain the cauliflower and quickly dry with paper towels. Place back into the pot and add the chicken stock ½ Tbsp olive oil, yogurt and remaining garlic. Mash until it is smooth. If you have a food processor, you can add the ingredients and process until smooth. Stir in a pinch of salt and pepper and the remainder of the chopped rosemary, serve immediately.

9 Serve

Toss the salad with the dressing until it is well coated and serve.