Pork Chops and Balsamic Applesauce
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
2 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Gala Apple
170 g
Brussels Sprouts
1 unit(s)
Carrot
2 g
Garlic Powder
(May contain traces of: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
300 g
Red Potato
1 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Honey
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
1 tbsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.