Pork Chops and Apple Sauce
with Creamy Smashed Potatoes and Honey-Mustard Roasted Veggies
Golden, juicy pork chops with a chunky applesauce and creamy mash are the ultimate comfort food, any night of the week. Roasted harvest veggies get a boost from a sweet and savoury mustard glaze in this simple, cozy meal.
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
2 pièce(s)
Poitrines de poulet
2 g
Sel d’ail
(Peut contenir : Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Pomme Gala
170 g
Choux de Bruxelles
1 pièce(s)
Carotte
2 g
Poudre d'ail
(Peut contenir : Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Lait, Sulfites, Blé, Soya, Sésame, Crustacés, Oeuf, Gluten, Poisson)
300 g
Pomme de terre rouge
1 pièce(s)
Fromage à la crème
(Contient: Lait)
1 pièce(s)
Miel
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Lait, Blé, Noix, Moutarde, Soya, Sésame, Oeuf, Poisson)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
1 cs
Sucre*
0.38 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Peel, then halve carrot lengthwise. Cut into 1/2-inch pieces.
- Halve Brussels sprouts (if larger, quarter them).
- To an unlined baking sheet, add carrots, Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with half the garlic salt and pepper, then toss to combine.
- Roast in the middle of the oven for 15 min. (NOTE: You will glaze and continue to roast veggies in step 5.)
- Meanwhile, remove any brown spots from potatoes. Cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Cook for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Meanwhie, peel and core apple. Cut into 1/2-inch pieces.
- To a medium pot, add apples, 1/4 cup (1/2 cup) water, vinegar and 1 tbsp (2 tbsp) sugar. Season with salt. [tester, pls confirm water amt and cooking time.]
- Bring to simmer over medium-high heat. Reduce heat to medium-low, cover and cook for 10-12 min, stirring occasionally, until apples are tender and breaking down.
- Remove from heat. Set aside.
- Meanwhile, pat pork dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and pork. Pan-fry pork for 2-3 per side, until golden.
- Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven for 8-10 min, until cooked through.**
- Rest pork, covered, for 5 min.
- Meanwhile, in a small bowl, combine mustard, honey and garlic powder.
- When veggies have roasted for 15 minutes, remove from oven.
- Add mustard mixture, then toss to coat. Roast for 5-7 min, until tender and glazed.
- Roughly mash 2 tbsp (4 tbsp) butter and cream cheese into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- Thinly slice pork chops.
- Divide veggies, potatoes and pork between plates.
- Serve with applesauce alongside.
