Rosemary Pork Chops and Pear-Onion Chutney

Name: Rosemary Pork Chops and Pear-Onion Chutney with Potato Mash and Peas
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 340 g Pork Chops, boneless; 1 unit(s) Pear; 1 unit(s) Red Onion; 1 tbsp Red Wine Vinegar; 1 tbsp Brown Sugar; 1 unit(s) Sweet Potato; 1 unit(s) Rosemary, sprig; 113 g Sugar Snap Peas; 4 g Garlic Salt; 2 unit(s) Russet Potato; 1.5 tbsp Oil*; 2.5 tbsp Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Milk*

with Potato Mash and Peas

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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).

Tags:

New

Allergens:

Schwefeldioxide und Sulfite

•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 Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit(s)

Pear

1 unit(s)

Red Onion

1 tbsp

Red Wine Vinegar

1 tbsp

Brown Sugar

1 unit(s)

Sweet Potato

1 unit(s)

Rosemary, sprig

113 g

Sugar Snap Peas

4 g

Garlic Salt

2 unit(s)

Russet Potato

Not included in your delivery

1.5 tbsp

Oil*

2.5 tbsp

Butter*

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Milk*

Nutrition Values

Calories810 kcal

Fat30 g

Saturated Fat13 g

Carbohydrate87 g

Sugar23 g

Dietary Fiber10 g

Protein48 g

Cholesterol145 mg

Sodium900 mg

Trans Fat1 g

Potassium2200 mg

Calcium150 mg

Iron5.5 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.

Utensils

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Paper Towel

•Large Pot

•Potato Masher

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.