BBQ-Spiced Pork Chops
Apple-Raisin Chutney and Garlic Mashed Potatoes- Sulfites
- Lait
- Arachides
- Sésame
- Sulfites
- Lait
- Noix
- Gluten
- Oeuf
- Soya
- Moutarde
- Peut contenir des traces d’allergènes
- Poisson
- Blé
- Crustacés
- Triticale
Pork and apple are the ultimate dream team in this rustic and hearty pork chop dinner. Juicy pork chops are sprinkled with seasoning salt and topped with sweet and savoury apple-raisin chutney. Creamy garlic mashed potatoes add a layer of everyday luxury, as crisp snap peas add sweetness and freshness.
Ingrédients
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Oignon jaune
113 g
Pois sucrés
1 pièce(s)
Pomme Gala
7 g
Sauge
28 g
Raisins secs sultana
(Peut contenir : Arachides, Sésame, Sulfites, Lait, Noix, Gluten, Oeuf, Soya, Moutarde)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Sésame, Lait, Oeuf, Soya, Moutarde, Poisson, Blé)
1 cs
Cassonade
(Peut contenir : Arachides, Sésame, Sulfites, Lait, Noix, Oeuf, Soya, Moutarde, Poisson, Blé, Crustacés)
4 g
Sel d’ail
(Peut contenir : Arachides, Sésame, Sulfites, Lait, Noix, Soya, Moutarde, Blé, Triticale)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient: Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
1.5 cs
Huile*
¼ tasse(s)
Lait*
Ustensiles
Instructions
- Cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain potatoes and return them to the same pot, off heat.
- Mash milk, half the garlic salt and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with pepper, then stir to combine.
- Meanwhile, core, then cut apple into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Trim snap peas.
- Roughly chop sage.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, pat pork dry with paper towels. Season with remaining garlic salt, pepper and sage.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the top of the oven until cooked through, 8-10 min.**
- When pork is done, transfer to a clean cutting board to rest, 2-3 min.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 3-4 min.
- Remove from heat.
- Transfer snap peas to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then apples, onions and raisins. Cook, stirring occasionally, until apples are tender, 4-5 min.
- Add brown sugar, vinegar and 1/4 cup water (dbl for 4 ppl).
- Bring up to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until liquid thickens and apples soften, 3-4 min. Season with salt and pepper, then stir to combine.
Check timing in dev
- Divide mashed potatoes, pork chops and snap peas between plates. Top pork with chutney.
