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Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Apple Compote, Sweet Potatoes and Roasted Broccolini

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Apricot jam and rosemary team up with apples to make delicious compote to top these juicy pork chops!

Allergens:Sulphites/Sulfite

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

340 g

Broccolini

1 unit

Lemon

10 g

Rosemary

680 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

1 unit

Shallot

2 unit

Gala Apple

2 tbsp

Apricot Spread

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1971 kJ
Calories471 kcal
Fat7 g
Saturated Fat2 g
Carbohydrate62 g
Sugar21 g
Dietary Fiber9 g
Protein43 g
Cholesterol80 mg
Sodium565 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 400°F (to roast the broccolini and sweet potatoes). Start prepping when your oven comes up to temperature! BBQ TIP: Instead of pan-frying, grill pork chops over medium heat, 3-6 min per side, until cooked to 160°F.

2

Wash and dry all produce.* Cut the broccolini in half. Juice the lemon. Strip the rosemary leaves off the sprig and finely chop 1 tbsp. Finely chop the shallot. Core, then cut the apples into 1/2-inch cubes.

3

Toss the sweet potatoes on another baking sheet with half the rosemary and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the sweet potatoes are tender, 22-23 min.

4

Meanwhile, toss the broccolini on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the broccolini just turns golden-brown, 10-12 min.

5

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 and apples soften, 4-5 min. Transfer the mixture to a medium bowl. Add the apricot jam and 2 tbsp lemon juice. Season with salt and pepper.

6

Season the pork chops with salt and pepper. Heat another drizzle of oil in the same pan. Add the pork to the pan and sear until golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temperature of 160°F.**)

7

Serve the pork chops with the sweet potatoes and broccolini. Top the pork with the apple compote.