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Sage Pork Chops and Roasted Apples
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Sage Pork Chops and Roasted Apples

Sage Pork Chops and Roasted Apples

with Onion Gravy

Sage and pork are a classic pairing made even more delicious with a side of slow-roasted apples and creamy mash. A drizzle of onion gravy finishes this dish perfectly!

Tags:
Quick Prep
Allergens:
Soy
Wheat
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

7 g

Sage

2 unit

Gala Apple

460 g

Russet Potato

113 g

Yellow Onion

2 unit

Chicken Broth Concentrate

170 g

Carrot

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 tsp

Garlic Salt

1 unit

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

¼ tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories800 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate88 g
Sugar26 g
Dietary Fiber10 g
Protein47 g
Cholesterol140 mg
Sodium1400 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
Parchment Paper
Peeler
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups

Instructions

Prep and roast veggies
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch pieces. Cut potatoes into 1/2-inch pieces. Add carrots, potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment lined-baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and garlic salt, then toss to combine. Roast veggies in the middle of the oven, flipping halfway through, until carrots are tender and potatoes are golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Finish prep
2

Meanwhile, strip sage leaves from stems, then finely chop. Core, then cut apples into 1/2-inch pieces. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic.

Cook pork and apples
3

Pat pork dry with paper towels. Season with salt, pepper and half the sage. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork and apples. Pan-fry until pork is golden, 2-3 min per side. Transfer pork and apples to an unlined baking sheet. Roast in the top of the oven until pork is cooked through, 8-12 min.**

Start gravy
4

Meanwhile, reheat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and remaining sage. Season with salt and pepper. Cook, stirring often, until onions are golden-brown, 4-5 min. Sprinkle Gravy Spice Blend over onions. Cook, stirring frequently, until coated, 1 min.

Finish gravy
5

Add garlic, broth concentrates and 1 1/4 cups water (dbl for 4 ppl) to the pan with onions. Cook, stirring often, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve
6

Thinly slice pork. Divide pork, apples and veggies between plates. Spoon gravy over pork.