Smart Pork Chops and Apricot Sauce
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Smart Pork Chops and Apricot Sauce

Smart Pork Chops and Apricot Sauce

with Roasted Potatoes and Brussels Sprouts

Pork chops love to cozy up with something sweet, and what could be sweeter than a smooth apricot-mustard sauce? To go alongside, potatoes 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.

Carb Smart
Calorie Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

230 g

Russet Potato

227 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


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories570 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate48 g
Sugar16 g
Dietary Fiber7 g
Protein46 g
Cholesterol123 mg
Sodium1630 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Measuring Cups


Roast veggies

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potato into 1/2-inch pieces. Halve Brussels sprouts (if larger, quarter them). Add potatoes, Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper and seasoned salt, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 22-25 min.

Cook pork

Meanwhile, heat a large non-stick pan over medium-high heat. Meanwhile, 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 an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Finish prep

Meanwhile, thinly slice chives. Combine broth concentrate, apricot spread, mustard, remaining garlic powder and 1/4 cup water (dbl for 4 ppl) in a small bowl.

Cook apricot sauce

When pork is almost done, add apricot mixture to the same pan (from step 2). Return the pan to medium-high. Bring sauce to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste. Remove the pan from heat. Add any pork juices from the baking sheet and 1 tbsp butter (dbl for 4 ppl), then stir until melted.

Finish pork

Thinly slice pork.

Finish and serve

Divide veggies and pork between plates. Spoon apricot sauce over pork. Sprinkle chives over top.

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