Pan-Seared Pork Chops
with Apple Compote, Sweet Potatoes and Roasted Broccolini
Apricot jam and rosemary team up with apples to make delicious compote to top these juicy pork chops!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Côtelettes de porc, désossées
340 g
Broccolini
1 pièce(s)
Citron
10 g
Romarin
680 g
Patate douce, en cubes
(Contient: Sulfites)
1 pièce(s)
Échalote
2 pièce(s)
Pomme Gala
2 cs
Confiture d'abricots
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Preheat your oven to 400°F (to roast the broccolini and sweet potatoes). Start prepping when your oven comes up to temperature!
Wash and dry all produce. Trim and discard the bottom 1-inch from the ends of the broccolini. Juice the lemon. Strip the rosemary leaves off the sprig and finely chop 1 tbsp.
On a baking sheet, toss the broccolini with a drizzle of oil. On another baking sheet, toss the potatoes with half the rosemary and a drizzle of oil. Season with salt and pepper. Bake both in the centre of the oven, stirring halfway through cooking, until the broccolini just turns golden-brown and sweet potatoes are tender, 15-18 min.
Meanwhile, finely chop the shallot. Core, then cut the apples into 1/2-inch cubes.
Heat a large pan over medium-high heat. Add a drizzle of oil, then the shallot, apples and remaining rosemary. Cook, stirring, until the shallot is softened, 3-4 min. Transfer the mixture to a medium bowl. Add the apricot jam and 2 tbsp lemon juice. Season with salt and pepper.
COOK PORK 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: Cook to a minimum internal temperature of 160°F.)
FINISH AND SERVE Serve the pork chops with the sweet potatoes and broccolini. Top the pork with the apple compote.
