Roasted Pork Chops in Apple Apricot Sauce
with Sugar Snap Peas and Butter Rice
Fruit and pork go together like peas and carrots! This sauce doubles down on that, offering a fresh apple and apricot preserve sauce. Served with buttery rice and snappy peas.
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
1 unit
Gala Apple
56 g
Onion, sliced
2 tbsp
Apricot Spread
2 unit
Chicken Broth Concentrate
¾ cup
Parboiled Rice
113 g
Sugar Snap Peas
½ tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Add 1 1/4 water and 1/8 tsp salt (dbl both for 4 ppl) and to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat, then set aside, still covered.
Meanwhile, pat pork dry with paper towels. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Arrange pork on an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**
Meanwhile, core, then cut apple into 1/4-inch pieces. Trim, then halve snap peas.
Heat the same pan (from step 2) over medium. When hot add 1/2 tbsp oil (dbl for 4 ppl), then onions and snap peas. Cook, stirring often, until tender-crisp, 3-4 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Transfer veggies to a medium bowl, then cover to keep warm.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted, 1 min. Add apples. Cook, stirring occasionally, until softened, 2-3 min. Add apricot spread, broth concentrates and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste.
Thinly slice pork. Fluff rice with fork, then stir in 2 tbsp butter (dbl for 4 ppl). Divide rice and veggies between plates. Top rice with pork. Top pork with apple-apricot sauce.
