Skillet Pork Chops and Apples
with Creamy Leek Sauce- Moutarde
- Lait
- Sulfites
- Blé
- Soya
- Crustacés
- Blé
- Lait
- Sésame
- Sulfites
- Oeuf
- Gluten
- Poisson
- Peut contenir des traces d’allergènes
- Noix
- Moutarde
- Arachides
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.
Ingrédients
2 pièce(s)
Côtelettes de porc, avec os
300 g
Pomme de terre rouge
2 pièce(s)
Pomme Gala
1 pièce(s)
Oignon rouge
113 g
Poireau, émincé
7 g
Thym
2 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
113 ml
Crème
(Contient: Lait)
1 pièce(s)
Concentré de bouillon de poulet
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson, Noix, Moutarde)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Soya, Lait, Sésame, Sulfites, Noix, Moutarde, Arachides)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Soya, Blé, Lait, Sésame, Noix, Moutarde, Arachides)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
1 cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
