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

Smart Pork Chops and Apricot Sauce

with Thyme Roasted Veggie Medley

Pork chops love to cozy up with something sweet, and what could be sweeter than a smooth apricot-mustard sauce? To go alongside, a medley of veggies get roasted in a sprinkling of thyme for extra oomph!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Carb Smart
Calorie Smart
Allergens:
Mustard
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

½ tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Powder

1 unit

Chicken Broth Concentrate

2 tbsp

Apricot Spread

7 g

Thyme

56 g

Yellow Onion

170 g

Carrot

170 g

Brussels Sprouts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.66 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories520 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate35 g
Sugar20 g
Dietary Fiber7 g
Protein44 g
Cholesterol125 mg
Sodium690 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.

Utensils

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

Instructions

Prep and roast carrots and onions
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds. Peel, then cut half the onion into 1-inch pieces (whole onion for 4 ppl).Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems. Add carrots, onions, half the thyme, 1/4 tsp garlic powder and 1/2 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until carrots are tender, 23-25 min.

Finish prep
2

Meanwhile, halve Brussels sprouts. Combine broth concentrate, apricot spread, half the mustard (use all for 4 ppl), a pinch of garlic powder and 3 tbsp water (dbl both for 4 ppl) in a small bowl.

Cook pork
3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt, pepper and half the remaining garlic powder.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 roasting veggies
4

Meanwhile, add Brussels sprouts, remaining garlic powder and remaining thyme to a medium bowl. Drizzle 2 tsp oil (dbl for 4 ppl) into the bowl. Season with salt and pepper, then toss to coat.When carrots and onions have roasted for 10 min, add Brussels sprouts to the baking sheet, then toss to combine.Roast veggies for the remaining time, until tender, 14-16 min.

Cook apricot sauce
5

When pork is almost done, add apricot mixture to the same pan (from step 3). Return the pan to medium. Bring sauce to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 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 and combined.

Finish and serve
6

Thinly slice pork.Divide veggies and pork between plates. Spoon apricot sauce over pork.

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