Pork Chops and Apple Sauce
with Creamy Smashed Potatoes and Honey-Mustard Roasted Veggies- Moutarde
- Lait
- Sulfites
- Lait
- Sulfites
- Blé
- Noix
- Triticale
- Moutarde
- Soya
- Sésame
- Arachides
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Gluten
- Poisson
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.
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.
