Speedy Stuffing Topped Pork Chops
with Garlic Butter Brussels Sprouts
This dinner brings the holiday flavours of stuffing, sage and gravy all year around! A touch of cranberries brings that familiar sweetness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
2 unit(s)
Chicken Broth Concentrate
28 g
Croutons
(Contains: Milk, Wheat May contain traces of: Soy, Peanuts, Crustaceans, Sesame, Egg, Mustard, Fish, Tree nuts, Sulphites)
28 g
Dried Cranberries
(May contain traces of: Soy, Peanuts, Sesame, Egg, Mustard, Tree nuts, Sulphites, Milk, Gluten)
7 g
Sage
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Peanuts, Sesame, Mustard, Tree nuts, Milk, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Peanuts, Sesame, Mustard, Tree nuts, Sulphites, Milk)
227 g
Brussels Sprouts
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
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.
- Strain cranberries, then pat dry.
- Divide pork chops and Brussel's sprouts between plates.
- Top pork with gravy.
