Smart Pork Chops and Apricot Sauce
with Roasted Carrots and Brussels Sprouts- Mustard
- Milk
Pork chops love to cozy up with something sweet, and what could be sweeter than a smooth apricot-mustard sauce? To go alongside, carrots and Brussels sprouts get roasted in a sprinkling of seasoned salt for extra oomph! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients
340 g
Pork Chops, boneless
340 g
Carrot
170 g
Brussels Sprouts
½ tbsp
Seasoned Salt
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tsp
Garlic Powder
1 unit
Chicken Broth Concentrate
2 tbsp
Apricot Spread
7 g
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then slice carrot into 1/4-inch rounds. Halve Brussels sprouts (if larger, quarter them). Add carrots, Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper and 1 tsp seasoned salt (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.
While veggies roast, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with half the garlic powder, salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer pork to another unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
While pork roasts, thinly slice chives. Combine broth concentrate, apricot spread, mustard and remaining garlic powder in a small bowl.
When pork is almost done, add apricot mixture and 1/4 cup water (dbl for 4 ppl) to the same pan (from step 2). Return the pan to medium-high. Bring sauce to a simmer. Once simmering, cook, stirring often, until thickened slightly, 2-3 min. Season with salt and pepper, to taste. Add any pork juices from the baking sheet and 1 tbsp butter (dbl for 4 ppl), then stir until melted.
Thinly slice pork.
Divide veggies and pork between plates. Spoon apricot sauce over pork. Sprinkle with chives.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The apricot sauce was a hit, pairing deliciously with the pork chops; some found it could be sweeter or have a stronger apricot taste.
- Ease of prep: Many found this recipe simple and quick to prepare, with roasted vegetables being particularly easy and tasty.
- Suggestions: Consider adding more vegetables, especially Brussels sprouts, for a more filling meal; some suggest a balsamic glaze to enhance veggie flavor.
- Portions: Several reviewers noted that the vegetable portions were too small for two people, often requiring additions to complete the meal.
- Texture: Some found the Brussels sprouts overcooked or still hard; consider adjusting roasting time or cutting them smaller for better results.
