Pork Chop with Mushroom Gravy Sub by @owen.han

Name: Pork Chop with Mushroom Gravy Sub
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 300 g Baguette; 680 g Tomahawk Pork Chops; 5 g Salt to taste; 1 g Pepper to taste; 28 g Butter divided, 1 tbsp for searing pork and 1 tbsp for cooking mushrooms; 2 tbsp Oil referred to as olive oil in the method; 230 g Mushrooms; 75 g Onion chopped; 9 g Garlic minced; 16 g All Purpose Flour; 360 ml Beef Broth referred to as beef stock in the method; 8 g Parsley; 340 g Brussel Sprouts quartered; 480 ml Canola Oil for frying the Brussel sprouts; 60 g Spinach; 30 ml Lemon to dress the spinach; 30 ml Olive Oil to dress the spinach

1h10

2 servings

🥖

300 g

Baguette

🍖

680 g

Tomahawk pork chops

🧂

5 g

Salt

⚫

1 g

Pepper

🧈

28 g

Butter

🫗

2 tbsp

Oil

🍄

230 g

Mushrooms

🧅

75 g

Onion

🧄

9 g

Garlic

🌾

16 g

All purpose flour

🍲

360 ml

Beef broth

🌿

8 g

Parsley

🥬

340 g

Brussel sprouts

🫗

480 ml

Canola oil

🥬

60 g

Spinach

🍋

30 ml

Lemon

🫒

30 ml

Olive oil

Season
- Tomahawk pork chops
- Salt
Season both tomahawk pork chops with salt and black pepper.
Heat
- Butter
- Olive oil
Heat the large frying pan over medium heat. Melt 1 tbsp butter with 1 tbsp olive oil.
Sear
- Tomahawk pork chops
Sear the pork chops for 3 to 5 minutes per side until golden brown. Transfer them to foil and cover loosely.
Add
- Butter
- Mushrooms
- Onion
Add the remaining 1 tbsp butter to the same pan. Cook the mushrooms and onion for 3 to 4 minutes until softened.
Stir
- Garlic
- All-purpose flour
- Mushrooms
Stir in the minced garlic. Add the all-purpose flour and stir until the vegetables are coated.
Pour
- Beef broth
Gradually pour in the beef broth while stirring. Bring the gravy to a boil until thickened.
Season
- Salt
- Parsley
- Mushrooms
Season the mushroom gravy with salt and black pepper. Stir in the parsley.
Quarter
- Brussels sprouts
Quarter the Brussels sprouts and arrange them on the baking sheet. Bake at 325°F / 165°C for 30 minutes.
Fry
- Brussels sprouts
- Canola oil
Fry the baked Brussels sprouts in canola oil at 375°F / 190°C until crispy. Drain them carefully.
Slice
- Baguette
- Tomahawk pork chops
Slice and toast the baguette. Slice the rested pork chops into thin pieces.
Layer
- Spinach
- Lemon
- Olive oil
Dress the spinach with lemon juice and the remaining olive oil. Layer the spinach into the toasted baguette.
Add
- Tomahawk pork chops
- Brussels sprouts
- Mushrooms
Add the sliced pork and crispy Brussels sprouts to each sandwich. Spoon mushroom gravy over the filling and serve immediately.

Pork Chop with Mushroom Gravy Sub by @owen.han

1h10

2 servings

🥖

300 g

Baguette

🍖

680 g

Tomahawk pork chops

🧂

5 g

Salt

⚫

1 g

Pepper

🧈

28 g

Butter

🫗

2 tbsp

Oil

🍄

230 g

Mushrooms

🧅

75 g

Onion

🧄

9 g

Garlic

🌾

16 g

All purpose flour

🍲

360 ml

Beef broth

🌿

8 g

Parsley

🥬

340 g

Brussel sprouts

🫗

480 ml

Canola oil

🥬

60 g

Spinach

🍋

30 ml

Lemon

🫒

30 ml

Olive oil

Preparation Steps

Step 1/12
Season both tomahawk pork chops with salt and black pepper.
🍖Tomahawk pork chops
🧂Salt
⚫Black pepper
🥄Measuring spoons
Step 2/12
Heat the large frying pan over medium heat. Melt 1 tbsp butter with 1 tbsp olive oil.
🧈Butter
🫒Olive oil
🍳Large frying pan
🥄Measuring spoons
Step 3/12
Sear the pork chops for 3 to 5 minutes per side until golden brown. Transfer them to foil and cover loosely.
🍖Tomahawk pork chops
🍳Large frying pan
🥢Tongs
🧻Aluminum foil
Step 4/12
Add the remaining 1 tbsp butter to the same pan. Cook the mushrooms and onion for 3 to 4 minutes until softened.
🧈Butter
🍄Mushrooms
🧅Onion
🍳Large frying pan
🔪Chef's knife
🪵Cutting board
🥄Wooden spoon
Step 5/12
Stir in the minced garlic. Add the all-purpose flour and stir until the vegetables are coated.
🧄Garlic
🌾All-purpose flour
🍳Large frying pan
🥄Wooden spoon
🥄Measuring spoons
Step 6/12
Gradually pour in the beef broth while stirring. Bring the gravy to a boil until thickened.
🍲Beef broth
🍳Large frying pan
🥄Wooden spoon
🥄Measuring cups
Step 7/12
Season the mushroom gravy with salt and black pepper. Stir in the parsley.
🧂Salt
⚫Black pepper
🌿Parsley
🍳Large frying pan
🥄Wooden spoon
🥄Measuring spoons
Step 8/12
Quarter the Brussels sprouts and arrange them on the baking sheet. Bake at 325°F / 165°C for 30 minutes.
🥬Brussels sprouts
🔪Chef's knife
🪵Cutting board
🍳Baking sheet
Step 9/12
Fry the baked Brussels sprouts in canola oil at 375°F / 190°C until crispy. Drain them carefully.
🥬Brussels sprouts
🫗Canola oil
🥢Tongs
Step 10/12
Slice and toast the baguette. Slice the rested pork chops into thin pieces.
🥖Baguette
🍖Tomahawk pork chops
🔪Chef's knife
🪵Cutting board
Step 11/12
Dress the spinach with lemon juice and the remaining olive oil. Layer the spinach into the toasted baguette.
🥬Spinach
🍋Lemon
🫒Olive oil
🥖Baguette
🥣Mixing bowl
🥄Wooden spoon
Step 12/12
Add the sliced pork and crispy Brussels sprouts to each sandwich. Spoon mushroom gravy over the filling and serve immediately.
🍖Tomahawk pork chops
🥬Brussels sprouts
🍄Mushrooms
🍲Beef broth
🥖Baguette
🥄Wooden spoon

Composition

Ingredients

Types

Grains, Meat, Seasonings, Dairy, Vegetables, Broths, Herbs, Oils, Fruits

Ingredients

Baguette, Tomahawk pork chops, Salt, Pepper, Butter, Oil, Mushrooms, Onion, Garlic, All purpose flour, Beef broth, Parsley, Brussel sprouts, Canola oil, Spinach, Lemon, Olive oil

Notes

Salt (to taste), Pepper (to taste), Butter (divided, 1 tbsp for searing pork and 1 tbsp for cooking mushrooms), Oil (referred to as olive oil in the method), Onion (chopped), Garlic (minced), Beef broth (referred to as beef stock in the method), Brussel sprouts (quartered), Canola oil (for frying the Brussel sprouts), Lemon (to dress the spinach), Olive oil (to dress the spinach)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High-protein

Calories

1180 kcal

Macro nutrients

Protein: 58g, Carbohydrates: 94g, Fat: 63g, Fiber: 11g, Sugar: 9g

Nutritional Information

Minerals

Iron: 6.8mg, Potassium: 1250mg, Sodium: 1450mg, Calcium: 140mg

Vitamins

Vitamin C: 82mg, Vitamin K: 210mcg, Vitamin B12: 2.1mcg, Vitamin A: 330mcg RAE

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Large frying pan, Baking sheet, Tongs, Chef's knife, Cutting board, Wooden spoon, Measuring cups, Measuring spoons, Aluminum foil

Appliances

Oven, Stove, Deep fryer, Toaster

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Game Day

Origin

Source

Platform

instagram

Original Creator

@owen.han

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Tender, Juicy, Creamy, Chewy

Flavors

Savory, Umami, Rich, Peppery, Buttery, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store pork, gravy, and vegetables in airtight containers,Store bread separately), freezer : 90 days (Freeze pork and mushroom gravy separately,Do not freeze assembled sandwiches)

300 g

Baguette

680 g

Tomahawk pork chops

5 g

Salt

1 g

Pepper

28 g

Butter

2 tbsp

Oil

230 g

Mushrooms

75 g

Onion

9 g

Garlic

16 g

All purpose flour

360 ml

Beef broth

8 g

Parsley

340 g

Brussel sprouts

480 ml

Canola oil

60 g

Spinach

30 ml

Lemon

30 ml

Olive oil

300 g

Baguette

680 g

Tomahawk pork chops

5 g

Salt

1 g

Pepper

28 g

Butter

2 tbsp

Oil

230 g

Mushrooms

75 g

Onion

9 g

Garlic

16 g

All purpose flour

360 ml

Beef broth

8 g

Parsley

340 g

Brussel sprouts

480 ml

Canola oil

60 g

Spinach

30 ml

Lemon

30 ml

Olive oil

Preparation Steps

Step 1/12

Step 2/12

Step 3/12

Step 4/12

Step 5/12

Step 6/12

Step 7/12

Step 8/12

Step 9/12

Step 10/12

Step 11/12