Garlicky Bone-In Pork Chops
with Blueberry-Balsamic Sauce
This hearty dinner features juicy pork chops seasoned with garlic salt and served with a sweet and savoury blueberry-balsamic sauce. Of course, you can't forget the sides: thyme-goat cheese mashed potatoes, crisp snap peas and sautéed baby tomatoes are key supporting players in this elegant and flavourful meal.
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
350 g
Yellow Potato
113 g
Sugar Snap Peas
113 g
Baby Tomatoes
50 g
Shallot
7 g
Thyme
2 unit
Garlic, cloves
113 mL
Cream
(Contains Milk)
56 g
Goat Cheese
(Contains Milk)
2 tbsp
Blueberry Jam
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
2 tbsp
Unsalted Butter
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Quarter potatoes. 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.
Meanwhile, trim snap peas.Carefully pierce tomatoes with a fork.Peel, then cut shallot into 1/8-inch slices.Peel, then mince or grate garlic.Strip thyme leaves from stems, then finely chop.Pat pork dry with paper towels. Season with pepper and half the garlic salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. Remove from heat, then transfer pork to an unlined baking sheet.Roast in the top of the oven until cooked through, 8-12 min.** Carefully wipe the pan clean.When pork is done, transfer to a clean cutting board to rest for 2-3 min.
Reheat same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Cook, stirring occasionally, until snap peas begin to soften, 1 min. Add tomatoes. Cook, stirring occasionally, until snap peas are tender-crisp and tomatoes begin to burst, 2-3 min. Season with salt and pepper, to taste.Transfer veggies to a plate.
Reduce heat to medium. Add 1 tbsp (2 tbsp) butter to the same pan, then swirl the pan until melted. Add shallots. Cook, stirring often, until softened, 1-2 min.Add garlic. Cook, stirring often, until fragrant, 1 min.Add jam, vinegar, half the thyme and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, then stir to combine.
When potatoes are fork-tender, drain and return potatoes to the same pot, off heat.Mash goat cheese, cream, remaining thyme, remaining garlic salt and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with pepper.Thinly slice pork. Stir any resting juices from pork into sauce.Divide mashed potatoes, veggies and pork between plates. Spoon blueberry-balsamic sauce over pork.
