Grilled Pork Chops with Blueberry-Mustard Sauce

Name: Grilled Pork Chops with Blueberry-Mustard Sauce with Parmesan Potato Gratin and Green Beans
Total time: 40 min
Yield: 2
Cuisine: Canadian
Ingredients: 340 g Pork Chops, boneless; 1 unit(s) Sweet Potato; 200 g Yellow Potato; 113 mL Cream; 10 g Cream Sauce Spice Blend; ½ cup Parmesan Cheese, shredded; 28 g Crispy Shallots; 170 g Green Beans; 2 unit(s) Blueberry Jam; ½ tbsp Red Wine Vinegar; 1 tbsp Whole Grain Mustard; 7 g Chives; 1 tbsp Butter*; 1 tsp Salt*; ½ tsp Pepper*; 1.5 tbsp Oil*

with Parmesan Potato Gratin and Green Beans

Get Up To 20 Free Meals + Free Sides for Life

Juicy grilled pork chops with caramelized potato gratin and mustardy, grilled green beans are sure to hit the spot any night of the week. It's an unforgettable fusion of smoky, creamy and tangy.

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Pork chop • Yellow potato • Sweet potato • Green beans • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Red wine vinegar (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chives

Allergens:

Milk

•Wheat

•Mustard

The quantities provided above are averages only.

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

Preparation Time40 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit(s)

Sweet Potato

200 g

Yellow Potato

113 mL

Cream

10 g

Cream Sauce Spice Blend

½ cup

Parmesan Cheese, shredded

28 g

Crispy Shallots

170 g

Green Beans

2 unit(s)

Blueberry Jam

½ tbsp

Red Wine Vinegar

1 tbsp

Whole Grain Mustard

7 g

Chives

Not included in your delivery

1 tbsp

Butter*

1 tsp

Salt*

½ tsp

Pepper*

1.5 tbsp

Oil*

Nutrition Values

Calories920 kcal

Fat52 g

Saturated Fat28 g

Carbohydrate65 g

Sugar20 g

Dietary Fiber8 g

Protein53 g

Cholesterol210 mg

Sodium2230 mg

Trans Fat1 g

Potassium1650 mg

Calcium350 mg

Iron4 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

•Medium Oven-Proof Pan

•Whisk

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Small Bowl

Cooking Steps

Before starting, preheat the oven to 450˚F.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce.
Remove any brown spots from yellow potatoes. Cut yellow potatoes and sweet potato into 1/4-inch-thick rounds.
Heat a medium oven-proof pan (use a large pan for 4 servings) over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Whisk in Cream Sauce Spice Blend. Season with salt and pepper. Whisk for 1 min, until combined.
Add cream and 1/2 cup (3/4 cup) water. Whisk until mixture is smooth.

In the pan with cream sauce mixture, arrange half of the potatoes in an even layer, then top with half the Parmesan. Repeat with remaining potatoes, then top with remaining Parmesan.
Bring to a boil over high.
Once boiling, remove from heat. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 servings]).
Bake in the oven for 22-28 min, until potatoes are tender and golden.

To a medium bowl, add green beans, 1 tbsp (2 tbsp) oil and half the mustard. Season with salt and pepper, then toss to combine.
Layer two 24x12-inch pieces of foil. Arrange bean greens on one side of the foil. Fold foil in half over green beans and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 2 sheets of foil per pouch.)

Pat pork dry with paper towels. Drizzle with 1/2 tbsp (1 tbsp) oil, then season with salt and pepper.
Add pork to one side of the grill. Close lid and grill for 3-5 min per side, until cooked through.**
Place pouch with green beans on the other side of the grill. Close lid and cook for 4-6 min, until tender.
Bring pork and green beans inside. Cover pork loosely with foil, then set aside to rest for 5 min before slicing.

To a small bowl, add blueberry jam, red wine vinegar and remaining mustard. Season with salt and pepper, then whisk to combine.
Thinly slice chives.
When potato gratin is done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
Cover and keep warm until ready to serve. (TIP: Pop potatoes back into the oven for 3-4 min right before serving to ensure cheese is melted.)