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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
340 g
Broccolini
1 unit
Lemon
10 g
Rosemary
680 g
Sweet Potato, cubes
(Contains Sulphites)
1 unit
Shallot
2 unit
Gala Apple
2 tbsp
Apricot Spread
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.**)
Serve the pork chops with the sweet potatoes and broccolini. Top the pork with the apple compote.
