Bone-In Pork Chops and Apples
with Creamy Leek Sauce- Mustard
- Milk
- Sulphites
- Wheat
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
Tender bone-in pork chops, apples and onions get a bath in a creamy leek sauce. The roasted red potatoes will come in clutch to soak up all the delicious sauce and juices.
Ingredients
2 unit(s)
Pork Chops, bone-in
300 g
Red Potato
2 unit(s)
Gala Apple
1 unit(s)
Red Onion
113 g
Leek, sliced
7 g
Thyme
2 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
113 mL
Cream
(Contains: Milk)
1 unit(s)
Chicken Broth Concentrate
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, Tree nuts, Mustard)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Peanuts)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Soy, Wheat, Milk, Sesame, Tree nuts, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes and quarter.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with half the Zesty Garlic Blend, salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
- Meanwhile, core, then cut apple into 1/2-inch wedges.
- Peel, then cut onion into 1/4-inch slices.
- Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then apples and onions. Cook for 3-4 min, stirring occasionally, until slightly softened.
- Add 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water and season with salt. Cook uncovered for 4-6 min, stirring occasionally, until golden.
- Transfer to plate. Cover to keep warm.
- Carefully rinse and wipe the pan clean.
- Meanwhile, pat pork dry with paper towels. Season all over with remaining Zesty Garlic Blend, salt and pepper.
- When onions and apples are done, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
- Remove the pan from heat, then transfer pork to an unlined baking sheet.
- Roast in the top of the oven for 8-10 min, until cooked through.**
- When pork is done, transfer to a plate to rest for 2-3 min.
- Meanwhile, reheat the pan over medium-high.
- Add 1 tbsp (2 tbsp) butter to the pan, then swirl until melted. Add leeks. Cook for 3-4 min, stirring often, until softened.
- Add Cream Sauce Spice Blend. Cook for 1 min, stirring often, until toasted.
- Stir in wine. Bring to a simmer. Cook for 2 min, stirring occasionally, until slightly reduced.
- To pan with sauce, add chicken broth concentrate, cream, mustard, thyme and 1/4 cup (1/2 cup) water. Bring to a simmer. Cook for 2-3 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- Divide potatoes, apples and onions and pork between plates.
- Top with sauce.
