One-Pan Pork Chops
with Roasted Brussels Sprouts and Cranberry Quinoa
The leaves may not have changed but fall is in the air! And nothing says fall better than pork and apples. This quick and hearty pork dinners is going to be a fall family favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Pork Chops, boneless
113 g
Onion, chopped
227 g
Brussels Sprouts, shredded
2 tbsp
Sherry Vinegar
(Contains Sulphites)
2 unit
Chicken Broth Concentrate
2 unit
Gala Apple
½ cup
Dried Cranberries
10 g
Thyme
1 cup
White Quinoa
Not included in your delivery
4 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 400°F (to roast the Brussels sprouts). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a medium pot, add 2 cups water. Cover and bring to a boil over high heat. Meanwhile, strip 1 tbsp thyme leaves off the stems. Core, then cut the apples into 1/2-inch cubes. In a strainer, rinse the quinoa and drain.
Add rinsed quinoa and cranberries to the boiling water. Reduce heat to medium-low. Cook, still covered, until quinoa is tender and water has been absorbed, 12-15 min. Meanwhile, on a baking sheet, toss Brussels sprouts with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through, until crispy and golden, 12-15 min.
Meanwhile, pat the pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil. Pan-fry the pork until golden and cooked through, 3-4 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Transfer the pork to a plate and cover with foil to keep warm. Using the same pan, add the onions, apples and thyme. (NOTE: Add 1 tbsp oil to the pan, if the pan is dry!). Cook, stirring occasionally, until the apples are tender and caramelized, 3-4 min. (TIP: Make sure to scrape any brown bits off the bottom of the pan while cooking for added flavour!)
Remove the pan from the heat and add the vinegar, broth concentrates and 1/2 cup water. Heat the same pan over medium-low heat. Add the cooked pork, nestling them into the apple mixture. Pour over any remaining juices from the plate into the pan. Cover and simmer until warmed through, 2-3 min.
Meanwhile, fluff the quinoa with a fork and stir in the Brussels sprouts. Season with salt and pepper. Thinly slice the pork. Divide the pork, apples mixture and quinoa between plates.
