Sage Pork Chops
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Sage Pork Chops

Sage Pork Chops

Apple-Raisin Chutney and Garlic Mashed Potatoes

Pork and apple are the ultimate dream team in this rustic and hearty pork chop dinner. Juicy pork chops are sprinkled with seasoning salt and topped with sweet and savoury apple-raisin chutney. Creamy garlic mashed potatoes add a layer of everyday luxury, as crisp snap peas add sweetness and freshness.


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

340 g

Pork Chops, boneless

2 unit(s)

Russet Potato

1 unit(s)

Yellow Onion

113 g

Sugar Snap Peas

1 unit(s)

Gala Apple

7 g


28 g

Sultana Raisins

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Brown Sugar

1 tsp

Garlic Salt

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

Not included in your delivery

2 tbsp

Unsalted Butter*

0.13 tsp


0.13 tsp


1.5 tbsp


¼ cup



Nutrition Values

Calories760 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate81 g
Sugar31 g
Dietary Fiber7 g
Protein48 g
Cholesterol140 mg
Sodium880 mg
Trans Fat0.5 g
Potassium2100 mg
Calcium175 mg
Iron5 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.


Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Measuring Cups


  • Cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) 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 potatoes and return them to the same pot, off heat.
  • Mash milk, half the garlic salt and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with pepper, then stir to combine.
  • Meanwhile, core, then cut apple into 1/4-inch pieces.
  • Peel, then cut onion into 1/4-inch pieces.
  • Trim snap peas.
  • Roughly chop sage.
  • Heat a large non-stick pan over medium-high heat.
  • Meanwhile, pat pork dry with paper towels. Season with remaining garlic salt, pepper and sage.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side.
  • Remove from heat, then transfer pork to an unlined baking sheet.
  • Roast in the top of the oven until cooked through, 8-10 min.**
  • When pork is done, transfer to a clean cutting board to rest, 2-3 min.
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 3-4 min.
  • Remove from heat.
  • Transfer snap peas to a plate, then cover to keep warm.
  • Reheat the same pan over medium-high.
  • When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then apples, onions and raisins. Cook, stirring occasionally, until apples are tender, 4-5 min.
  • Add brown sugar, vinegar and 1/4 cup water (dbl for 4 ppl).
  • Bring up to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until liquid thickens and apples soften, 3-4 min. Season with salt and pepper, then stir to combine.

Check timing in dev

  • Divide mashed potatoes, pork chops and snap peas between plates. Top pork with chutney.