Rosemary Pork Chops and Pear-Onion Chutney
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Rosemary Pork Chops and Pear-Onion Chutney

Rosemary Pork Chops and Pear-Onion Chutney

with Sweet Potato Mash and Peas

Chef's Choice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

340 g

Pork Chops, boneless

1 unit(s)


1 unit(s)

Red Onion

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 tbsp

Brown Sugar

2 unit(s)

Sweet Potato

1 unit(s)

Rosemary, sprig

113 g

Sugar Snap Peas

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)


Nutrition Values

Calories490 kcal
Fat5 g
Saturated Fat1.5 g
Carbohydrate67 g
Sugar30 g
Dietary Fiber10 g
Protein44 g
Cholesterol105 mg
Sodium790 mg
Trans Fat0 g
Potassium1500 mg
Calcium125 mg
Iron3.5 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.



Peel, then cut sweet potatoes into 1/2-inch pieces. Strip rosemary leaves from stems, then finely chop 1 tbsp (dbl for 4 ppl). Peel, then mince or grate garlic. Trim peas. Peel, core, then cut pear into 1/2-inch pieces. Pat pork chops dry with paper towels. Sprinkle over half the rosemary, then season with 1/2 tbsp Seasoned Salt and pepper.


Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat. Mash 1 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper.


While water boils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then sugar snap peas. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic and cook, stirring constantly, until fragrant, 1 min. Season with remaining Seasoned Salt and pepper. Transfer to a plate and cover to keep warm.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**


Add pears, onions, sugar, vinegar and remaining rosemary to the same pan over medium. Cook, stirring occasionally, until pears and onions are tender and thickened, 5-6 min. Remove the pan from heat.


Divide sweet potato mash, sugar snap peas and pork between plates. Top pork with pear and onion chutney.