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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
2 pièce(s)
Concentré de bouillon de poulet
28 g
Croûtons
(Contient: Lait, Blé Peut contenir : Soya, Arachides, Crustacés, Sésame, Oeuf, Moutarde, Poisson, Noix, Sulfites)
28 g
Canneberges séchées
(Peut contenir : Soya, Arachides, Sésame, Oeuf, Moutarde, Noix, Sulfites, Lait, Gluten)
7 g
Sauge
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Soya, Arachides, Sésame, Moutarde, Noix, Lait, Blé)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Soya, Arachides, Sésame, Moutarde, Noix, Sulfites, Lait)
227 g
Choux de Bruxelles
2 cs
Tartinade à l'ail
(Contient: Soya Peut contenir : Sulfites, Lait)
Pas inclus dans votre livraison
½ cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
- 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.
