Roasted Pork Chops in Apple Apricot Sauce
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Roasted Pork Chops in Apple Apricot Sauce

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.

Tags:
Quick
Allergens:
Milk

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.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories840 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate94 g
Sugar25 g
Dietary Fiber4 g
Protein48 g
Cholesterol155 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot
•Measuring Cups
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
•Paper Towel
•Medium Bowl

Cooking Steps

Cook rice
1

Before starting, preheat the oven to 425ËšF. 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.

Prep and cook pork
2

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.**

Prep
3

Meanwhile, core, then cut apple into 1/4-inch pieces. Trim, then halve snap peas.

Cook veggies
4

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.

Make apple-apricot sauce
5

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.

Finish and serve
6

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.