Brown Sugar-Crusted Pork Chops
with Sweet Potato-Squash Mash, Green Beans and Grainy Mustard Aioli- Mustard
- Egg
- Walnuts
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
- Gluten
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Sweet potato • Butternut squash • Green beans • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Walnuts • Brown sugar • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Thyme • Garlic.
Ingredients
420 g
Pork Chops, bone-in
170 g
Butternut Squash, cubes
2 unit(s)
Sweet Potato
170 g
Green Beans
2 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
7 g
Thyme
1 unit(s)
Garlic, cloves
28 g
Walnuts, chopped
(Contains: Walnuts)
Not included in your delivery
0.13 tsp
Salt*
½ tbsp
Oil*
0.06 tsp
Pepper*
2 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Trim, then halve green beans.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems. Finely chop.
- Peel, then mince or grate garlic.
- Pat pork dry with paper towels. Season with thyme, salt and pepper.
- To a large pot, add sweet potatoes, squash, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return to the same pot, covered. Off heat.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer pork to a foil-lined baking sheet.
- Sprinkle brown sugar over top of pork
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter, 1/4 tsp (1/2 tsp) garlic and walnuts. Cook for 1 min, stirring often, until walnuts are fragrant and green beans are tender-crisp.
- Season with salt and pepper.
- Meanwhile, to a small bowl, add 1/4 tsp (1/2 tsp) garlic, mayo and grainy mustard.
- Season with salt and pepper. Stir to combine.
- When pork is done, transfer to a clean cutting board to rest for 2-3 min.
- To the pot with sweet potatoes and squash, add 1 tbsp (2 tbsp) butter, mash until smooth. Season with salt and pepper.
- Divide, mash, pork chops and green beans between plates.
- Serve grainy mustard aioli alongside for dipping.
