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Garlicky Bone-In Pork Chops
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Garlicky Bone-In Pork Chops

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.

Allergens:
Milk
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1090 kcal
Fat66 g
Saturated Fat29 g
Carbohydrate64 g
Sugar25 g
Dietary Fiber6 g
Protein53 g
Cholesterol250 mg
Sodium1200 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
Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Cups
Potato Masher
Colander

Instructions

Boil potatoes
1

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.

Prep
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.

Cook pork
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.

Cook veggies
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.

Make sauce
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.

Mash potatoes and serve
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.