Pineapple-Apricot Pork Chops and Chicken Breast
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 and chicken! 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.
Pork Chops, bone-in
Zesty Garlic Blend
(Contains Soy, Sulphites, Wheat)
Gravy Spice Blend
(Contains Soy, Wheat)
Sugar Snap Peas
Parmesan Cheese, shredded
Not included in your delivery
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.)
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.Pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork and chicken. Pan-fry until golden-brown, 1-2 min per side. Remove from heat. Transfer pork and chicken to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, return the same pan to medium.Add 1 tbsp (1 1/2 tbsp) butter, then swirl 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.
While snap peas cook, heat a small pot over medium.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.
Add 1 tbsp (2 tbsp) butter to the hot pan (from step 4), then swirl 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, chicken and snap peas between plates.Spoon pineapple-apricot sauce over pork and chicken.