Try it out: Hellofresh 23

Reviewing:

Steakhouse pork chops with a creamy shallot pan sauce & Lemony green beans

1 serving prepared

Here's what you get:

Yukon Gold potato

Lemon

Pork chop

Beef stock concentrate

Shallot

Sour cream

Bold and savory steak spice

Green beans

The potatoes:

As usual these are and easy prep and cook so they were started first and the rest of the meal was prepared while they were boiling. No salt was added during cooking.

The protein:

The only thing you have to do here is coated with the seasoning and then pan-fry it. Cook time was 10 minutes with a five minute rest period.

The green beans:

These were steamed (8 mins) and instead of adding butter, sat and pepper during the finishing portion I mixed it with lemon juice and zest.

The sauce:

Preparing the sauce is very similar to doing the balsamic sauces. Instead of vinegar you add the sour cream after reducing.

The plate:

Because I didn't add any salt to the potatoes I went ahead and used all of the sauce prepared. This dish definitely had the best sauce of all the ones I've fried so far, I'll be making this again at some point.

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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