Sage Pork Chops and Apple Chutney
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sage Pork Chops and Apple Chutney

Sage Pork Chops and Apple Chutney

with Onion Gravy

Sage and pork are a classic pairing made even more delicious with a side of apple chutney and creamy mash. A drizzle of onion gravy finishes this dish perfectly!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

7 g


2 unit

Gala Apple

460 g

Russet Potato

113 g

Yellow Onion

2 unit

Chicken Broth Concentrate

170 g


1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Garlic, cloves

¼ cup


(Contains Milk)

½ tsp


Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

/ per serving
Calories900 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate87 g
Sugar28 g
Dietary Fiber10 g
Protein48 g
Cholesterol170 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small pot
Measuring Cups
Potato Masher


Prep and start potatoes

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Peel, then 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 and return potatoes to the same pot, off heat.

Roast carrots

Meanwhile, peel, then cut carrot into 1/2-inch coins.Add carrots and 1 tbsp (2 tbsp) oil to a parchment lined-baking sheet. Season with salt and pepper, then toss to combine.Roast carrots in the top of the oven, tossing halfway through, until carrots are tender, 12-14 min.

Cook pork

Strip sage leaves from stems, then finely chop.Pat pork dry with paper towels. Season with salt, pepper and half the sage.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until pork is golden, 2-3 min per side.Transfer pork to an unlined baking sheet.Roast in the middle of the oven until pork is cooked through, 6-10 min.**

Make chutney

Peel, core then cut apple into 1/4-inch cubes.Peel, then cut onion into 1/4-inch cubes.Heat a small pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then apples and half the onions.Cook, stirring often, until apples have softened, 4-5 min.Sprinkle 1/2 tsp (1 tsp) sugar over apples. Using a potato masher, lightly mash apples.Season with salt and pepper to taste. Set aside.

Make gravy

Peel, then mince or grate garlic.Reheat the same pan (from step 3) over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then garlic, remaining onions and remaining sage. Season with salt and pepper. Cook, stirring often, until onions soften, 2-3 min.Sprinkle flour over onions. Cook, stirring frequently, until coated, 1 min.Add broth concentrates and 1/2 cup (1 cup) water to the pan with onions. Cook, stirring often, until gravy thickens slightly, 2-3 min.Season with salt and pepper, to taste.

Finish and serve

Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Thinly slice pork.Divide pork, mash, carrots and apple chutney between plates.Spoon gravy over pork and mash.