Bacon Wrapped Pork Chops
Maple Mash and Mustard Beans
Pork chops are wrapped in salty, smoky bacon and pan-fried to create the juiciest pork chop you'll ever have! Maple mashed sweet potatoes and mustard green beans round out this pork lovers' dream!
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
340 g
Pork Chops, boneless
100 g
Bacon Strips
170 g
Green Beans
340 g
Sweet Potato
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 tbsp
Maple Syrup
50 g
Shallot
6 g
Garlic
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains: Wheat)
7 g
Thyme
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel garlic, then toss with 1/2 tbsp oil (dbl for 4 ppl) on a small sheet of foil. Wrap tightly to close. Add wrapped garlic to a baking sheet. Roast in the middle of the oven, until softened, 16-18 min. Meanwhile, peel, then mince the shallot. Peel, then cut potatoes into 1-inch pieces. Strip 1/2 tbsp thyme (dbl for 4 ppl) from the stems. Trim green beans.
Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-inch) in a large pot. (NOTE: Use same for 4ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Meanwhile, pat pork dry with paper towels. Season with salt and pepper, then wrap 2 bacon strips around each pork chop.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon-wrapped pork chops. Cook, until golden, 2-3 min per side. Remove pan from heat and reserve fat (the fat is used in Step 4). Add bacon-wrapped pork chops to the baking sheet with garlic. Roast in the middle of the oven, until cooked through, 10-12 min.**
While pork chops cook, heat the same pan (with fat) over medium heat. Add shallots, stirring until softened, 1-2 min. Add the flour. Cook, stirring together, until combined, 1 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring together, until combined, 1 min. Add thyme and bring to a simmer. Cook, stirring often, until thickened, 2-5 min. When garlic is done, remove foil and transfer to a large bowl. Add mustard and 1 tbsp oil (dbl for 4 ppl) and whisk until garlic is smooth.
When potatoes are almost done, add beans (without stirring) to same pot. Cook, until tender, 2-5 min. Using tongs, add beans to garlic mustard oil. Season with salt and pepper, then toss together. Drain potatoes and return to same pot, off heat. Using a potato masher, mash in maple syrup and 2 tbsp butter (dbl for 4ppl), until smooth. Season with salt and pepper.
Stir any pork juices from the baking sheet into the gravy. Divide the mash, bacon-wrapped pork chops and garlic mustard beans between plates. Spoon the gravy over the bacon-wrapped pork chops.
