Garlicky Bone-In Pork Chops with Blueberry-Balsamic Sauce
and Creamy Mashed Potatoes- Milk
- Sulphites
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Sulphites
- Triticale
- Peanuts
Ce repas copieux comprend des côtelettes de porc juteuses assaisonnées de sel à l'ail et servies avec une sauce balsamique aux bleuets, à la fois sucrée et salée. Bien entendu, il ne faut pas oublier les accompagnements : la purée de pommes de terre au fromage de chèvre et au thym, les pois sucrés croquants et les petites tomates sautées sont indispensables à l'élaboration de ce repas élégant et savoureux.
Ingredients
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 May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Quarter potatoes, removing any brown spots.
- To a large post, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, trim sugar 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 chops dry with paper towels. Season with pepper and half the garlic salt.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork chops. Pan-fry for 2-3 min per side, until golden.
- Remove from heat, then transfer pork chops to an unlined baking sheet.
- Roast in the top of the oven for 8-12 min, until cooked through.**
- Carefully wipe the pan clean.
- When pork chops are 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 sugar snap peas. Cook for 1 min, stirring occasionally, until peas begin to soften.
- Add tomatoes. Cook for 2-3 min, stirring occasionally, until sugar snap peas are tender-crisp and tomatoes begin to burst. Season with salt and pepper.
- Transfer veggies to a plate.
- Reduce heat to medium.
- To the same pan, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook for 1-2 min, stirring often, until softened.
- Add garlic. Cook for 1 min, stirring often, until fragrant.
- Add jam, vinegar, half the thyme and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly. 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 chops.
- Stir any resting juices from pork chops into sauce.
- Divide mashed potatoes, veggies and pork between plates.
- Spoon blueberry-balsamic sauce over pork.
