Rosemary Pork Chops and Pear-Onion Chutney
with Potato Mash and Peas- Sulphites
- Milk
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
- Triticale
Tonight, tuck into a hearty dinner of herbaceous rosemary pork chops, topped with a delectable sweet and tangy pear-and-onion chutney. Full of cozy and comforting flavours, this dish is like a hug on a plate. Ingredients: Russet potato • Pork chop • Sweet potato • Pear • Red onion • Sugar snap peas • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Brown sugar (cane sugar, molasses) • Rosemary • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Pear
1 unit(s)
Red Onion
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Brown Sugar
(Contains: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, May contain traces of allergens)
1 unit(s)
Sweet Potato
1 unit(s)
Rosemary, sprig
113 g
Sugar Snap Peas
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
2 unit(s)
Russet Potato
Not included in your delivery
1.5 tbsp
Oil*
2.5 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Strip rosemary leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Pat pork dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt, pepper and half the rosemary.
- 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 an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Peel, then cut all potatoes 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. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat
- Meanwhile, trim peas.
- Peel, then halve onion. Cut half the onion into 1/2-inch pieces.
- Cut the remaining onion into 1/4-inch slices.
- Peel, core, then cut pear into 1/4-inch pieces.
- Heat the same pan (used in step 1) over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Add sliced onions.Cook 1-2 min, stirring often, until tender-crisp.
- Add peas. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Transfer to a plate and cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions. Cook for 1 min, stirring often, until softened.
- Add pears, brown sugar, remaining rosemary and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring occasionally, until pears and onions are tender and glazes.
- Add vinegar. Cook for 2-3 min, until thickened.
- Season with salt, then remove the pan from heat.
- Mash 2 tbsp (4 tbsp) butter into 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Divide mash, sugar snap peas and pork between plates. Top pork with pear and onion chutney.
