Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Rosemary Tomato-Grape Salsa, Sweet Potatoes and Roasted Broccolini

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Don’t limit salsa to just tomatoes! Play with different combinations of fruit, onions, and herbs for endless possibilities! The combination of grapes, tomato, rosemary and shallot pairs perfectly with juicy pork chops and sweet potato. You’ll be hooked!


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

227 g

Red Grapes

10 g


1 unit


680 g

Sweet Potato, cubes


340 g


113 g

Grape Tomatoes

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1904 kJ
Calories455 kcal
Fat7 g
Saturated Fat2 g
Carbohydrate58 g
Sugar20 g
Dietary Fiber7 g
Protein43 g
Cholesterol80 mg
Sodium562 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 400°F (to roast the broccolini and sweet potatoes). Start prepping when your oven comes up to temperature!


Prep and roast the veggies: Wash and dry all produce. Trim and discard the bottom 1-inch from the ends of the broccolini. Strip the rosemary leaves off the sprig and finely chop 1 tbsp. Toss the broccolini on one side of a baking sheet with a large drizzle of oil. Toss the potatoes on the other side of the baking sheet with half the rosemary and a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until broccolini just turns golden brown and crispy, 15-18 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)


Meanwhile, finely chop the shallot. Halve or quarter the grapes and grape tomatoes. (TIP: Easily halve grapes and tomatoes by placing them between two rimmed lids - like from a plastic food container - then slicing through the middle with a serrated knife!)


Make the tomato-grape salsa: Heat a large pan over medium-high heat. Add a drizzle of oil, then the shallot and remaining rosemary. Cook, stirring, until shallots are golden-brown, 3-4 min. Transfer the mixture to a medium bowl and stir in the tomatoes and grapes. Season with salt and pepper.


Cook the pork chops: Season the pork chops with salt and pepper. Heat another drizzle of oil in the same pan. Add the pork to the pan and cook until desired doneness, 4-6 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)


Finish and serve: Serve the pork chops with the sweet potatoes and broccolini. Top the pork with the tomato-grape salsa and enjoy!