Rosemary Pork Chops in Apple Apricot Sauce
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Rosemary Pork Chops in Apple Apricot Sauce

Rosemary 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.

Preparation Time25 minutes
Cooking Time


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

1 sprig


Not included in your delivery

1 tbsp


3 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.13 tsp



Nutrition Values

Calories850 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate94 g
Sugar25 g
Dietary Fiber4 g
Protein48 g
Cholesterol155 mg
Sodium840 mg
Trans Fat1 g
Potassium1000 mg
Calcium125 mg
Iron3 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.


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


Cook rice

Before starting, preheat the oven to 425˚F.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add half the chicken broth concentrate and 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

Meanwhile, strip a few rosemary leaves from stems, then finely chop 2 tsp (4 tsp).Pat pork dry with paper towels.Sprinkle over rosemary. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 peas.

Cook veggies

Heat the same pan (from step 2) over medium. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas. Cook, stirring often, until tender-crisp, 3-4 min.Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Transfer veggies to a medium bowl, then cover to keep warm.

Make apple-apricot sauce

Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted, 1 min. Add apples. Cook, stirring occasionally, until softened, 2-3 min. Add apricot spread, broth concentrates and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste.

Finish and serve

Thinly slice pork. Fluff rice with fork, then stir in 2 tbsp (4 tbsp) butter.Divide rice and veggies between plates. Top rice with pork. Top pork with apple-apricot sauce.