Maple-Ginger Pork Chops
with Broccolini and Sweet Potato Mash
Juicy, bone-in pork chops pair up with fresh, peppery ginger and sweet maple syrup for the ultimate flavour balance in this recipe.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Pork Chops, bone-in
340 g
Sweet Potato
170 g
Broccolini
50 g
Shallot
30 g
Ginger
28 g
Almonds, sliced
(Contains Almonds)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tbsp
Maple Syrup
½ tbsp
All-Purpose Flour
(Contains Wheat)
2 unit
Chicken Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425ËšF.Wash and dry all produce.Ginger Guide for Step 5: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium and 1 1/2 tbsp (3 tbsp) extra! Heat a large non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.
Peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes, 1/2 tsp salt and enough water to cover (by approx. 1-2 inches) 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. Cover with a lid to keep warm.
Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.Add broccolini, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to one side of a parchment lined baking sheet. Season with pepper, then toss to combine.Peel, then finely chop shallot.Peel, then mince or grate ginger.
Heat the same pan (from step 1) over medium-high heat.While pan heats, pat pork dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to other side of baking sheet with broccolini.Roast in the middle of the oven, flipping veg halfway through, until broccolini is lightly golden and pork is cooked through, 8-12 min.**
Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.Add shallots and ginger. (NOTE: Reference ginger guide.) Cook, stirring often, until softened and golden, 1-2 min.Add half the flour (use all for 4 ppl), then stir to coat.Add white wine, broth concentrates, half the maple syrup and 2 tbsp (4 tbsp) water. Bring to simmer and cook until sauce thickens slightly, 1 min.Remove from heat, then stir in any pork resting juices from the baking sheet into sauce.
Mash 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.Divide pork, mash and broccolini between plates.Sprinkle almonds over mash and broccolini.Spoon pan sauce over pork.
