Pineapple-Apricot Pork Chops
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Pineapple-Apricot Pork Chops

Pineapple-Apricot Pork Chops

with Rosemary-Parmesan Potatoes and Snap Peas

Fresh pineapple and apricot spread make for the perfect sweet and savoury sauce to go with pork chops! A side of potatoes is finished with rosemary and a sprinkle of Parmesan for maximum flavour.


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

Preparation Time40 minutes
Cooking Time


serving amount

2 unit(s)

Pork Chops, bone-in

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

4 tbsp

Apricot Spread

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

95 g


227 g

Sugar Snap Peas

½ tsp

Dried Rosemary

7 unit(s)

Red Potato

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories950 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate75 g
Sugar37 g
Dietary Fiber8 g
Protein53 g
Cholesterol160 mg
Sodium1270 mg
Trans Fat1 g
Potassium1800 mg
Calcium300 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Medium Bowl
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small pot


Boil potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter potatoes lengthwise.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Boil uncovered until just fork-tender, 10-11 min. Drain potatoes in a colander and set aside.


Meanwhile, trim snap peas.Cut pineapple into 1/4-inch pieces.Whisk together apricot spread, Dijon, soy sauce, half the Gravy Spice Blend (use all for 4 ppl) and 1/2 cup (3/4 cup) water in a medium bowl. (NOTE: This is your apricot sauce mixture.)

Cook pork

Heat a large non-stick pan over medium-high heat.Meanwhile, pat pork dry with paper towels. Season with 2 tsp (4 tsp) Zesty Garlic Blend.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown, 1-2 min per side. Remove from heat. Transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**

Cook snap peas

Meanwhile, return the same pan to medium.Add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted. Add snap peas. Season with remaining Zesty Garlic Blend. Cover and cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper, to taste. Transfer snap peas to a plate, then cover to keep warm.Return the pan to medium-high.

Make pineapple-apricot sauce

While snap peas cook, heat a small pot over medium heat.When hot, add 1 tbsp (1 1/2 tbsp) butter, then pineapple. Cook, stirring occasionally, until warmed through, 30 sec-1 min.Add apricot sauce mixture. Bring to a simmer.Once simmering, cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste. (TIP: Stir in any pork resting juices from the baking sheet for added flavour!)Remove from heat. Cover to keep warm.

Finish and serve

Add 1 tbsp (2 tbsp) butter to the hot pan (from step 4), then swirl the pan until melted. Add potatoes and 1/2 tsp (1 tsp) rosemary. Season with salt and pepper. Cook, stirring occasionally, until golden-brown, 3-4 min. Sprinkle Parmesan over potatoes. Cook, stirring occasionally, until Parmesan melts, 1-2 min.Divide potatoes, pork and snap peas between plates.Spoon pineapple-apricot sauce over pork.