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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
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
Instructions
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.
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.**
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.
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.
Thinly slice pork.
Divide veggies and pork between plates. Spoon apricot sauce over pork. Sprinkle chives over top.
