Speedy Stuffing Topped Pork Chops

Name: Speedy Stuffing Topped Pork Chops with Garlic Butter Brussels Sprouts
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 340 g Pork Chops, boneless; 2 unit(s) Chicken Broth Concentrate; 28 g Croutons; 28 g Dried Cranberries; 7 g Sage; 7 g Zesty Garlic Blend; 10 g Cream Sauce Spice Blend; 227 g Brussels Sprouts; 2 tbsp Garlic Spread; ½ tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Garlic Butter Brussels Sprouts

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This dinner brings the holiday flavours of stuffing, sage and gravy all year around! A touch of cranberries brings that familiar sweetness.

Tags:

Quick

•Family Friendly

Allergens:

Milk

•Hvede

•Schwefeldioxide und Sulfite

•Soja

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

2 unit(s)

Chicken Broth Concentrate

28 g

Croutons

28 g

Dried Cranberries

7 g

Sage

7 g

Zesty Garlic Blend

10 g

Cream Sauce Spice Blend

227 g

Brussels Sprouts

2 tbsp

Garlic Spread

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories560 kcal

Fat23 g

Saturated Fat5 g

Carbohydrate41 g

Sugar14 g

Dietary Fiber7 g

Protein46 g

Cholesterol105 mg

Sodium1600 mg

Trans Fat0.1 g

Potassium1150 mg

Calcium100 mg

Iron3.5 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

•Kettle

•Small Bowl

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Paper Towel

•Large Non-Stick Pan

•Whisk

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 450°F. Fill, then bring a kettle to a boil. Wash and dry all produce.
Pick sage leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
Halve Brussels sprouts (if large, quarter them).
To a small bowl, add dried cranberies. Cover cranberries with boiling water, then set aside.

In another small bowl, add croutons, half the chopped sage, 2 tbsp (4 tbsp) water and 1 broth concentrate. Stir to combine, then season with pepper. Set aside.

Meanwhile, line a baking sheet with parchement paper.
Add Brussel's spouts, 1/2 tbsp (1 tbsp) oil and half the Zesty Garlic Spice Blend. Season with salt and pepper, then toss to combine.
Pat pork dry with paper towels. Season with half the Zesty Garlic Spice Blend, salt and pepper.

Heat a large non-stick pan over medium. When hot, add half the Garlic Spread and pork. Pan-fry pork for 2-3 per side, until golden.
Transfer pork to the baking sheet with Brussel's spouts. Top chops with crouton mixture. Roast in the middle of the oven for 8-10 min, until cooked through.**

Meanwhile, add remaining Garlic Spread to the same pan, then swirl the pan to melt.
Add sage and Cream Sauce Spice Blend. Cook for 30 sec, stirring constantly, until fragrant. Add remaining broth concentrate and 3/4 cup (1 1/2 cup) water. Whisk to combine. Bring to a boil, then reduce heat to medium. Cook for 1-2 min, stirring constantly, until slightly thickened. Season with salt and pepper.