Grilled Pork Chops with Blueberry-Mustard Sauce
with Parmesan Potato Gratin and Green Beans
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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Sweet Potato
200 g
Yellow Potato
113 mL
Cream
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
170 g
Green Beans
2 unit(s)
Blueberry Jam
½ tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
7 g
Chives
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Salt*
½ tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
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.)
- Thinly slice pork.
- Divide gratin, pork and green beans between plates.
- Spoon blueberry-mustard sauce over top of pork.
- Sprinkle crispy shallots over top of green beans and pork.
- Sprinkle chives over top of gratin.
