Garlicky Bone-In Pork Chops
with Blueberry-Balsamic Sauce4.5(136)
Calories
:
1080 kcalProtein
:
53g proteinPreparation Time
:
35 minutesDifficulty
:
MediumAllergens:
- Milk
- Sulphites
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
2 unit(s)
Pork Chops, bone-in
350 g
Yellow Potato
113 g
Sugar Snap Peas
113 g
Baby Tomatoes
1 unit(s)
Shallot
7 g
Thyme
2 unit(s)
Garlic, cloves
113 mL
Cream
(Contains: Milk)
½ cup
Goat Cheese, crumbled
(Contains: Milk)
2 unit(s)
Blueberry Jam
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
Nutrition Values
Calories1080 kcal
Fat65 g
Saturated Fat29 g
Carbohydrate63 g
Sugar24 g
Dietary Fiber6 g
Protein53 g
Cholesterol245 mg
Sodium1200 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium175 mg
Iron5 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.
Utensils
•Large Pot
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
•Measuring Cups
•Potato Masher
•Colander
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
