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St.Jean Baptiste Grilled Pork Chop

with potato gratin, green beans and blueberry compote
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
1090 kcal
Protein
: 
61g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Mustard
  • Tree nuts
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Gluten
  • Egg
  • Fish
  • Wheat
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Pork Chops, boneless

1 unit(s)

Sweet Potato

300 g

Yellow Potato

113 mL

Cream

(Contains: Milk)

20 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 cup

Parmesan Cheese, shredded

(Contains: Milk)

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

170 g

Green Beans

2 unit(s)

Blueberry Jam

2 tbsp

Red Wine Vinegar

(May be present: Tree nuts, Milk, Mustard, Sesame, Soy, Egg, Fish, Wheat)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May be present: Milk, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Crustaceans)

7 g

Chives

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1 tsp

Salt*

½ tsp

Pepper*

1 tbsp

Oil*

Calories1090 kcal
Fat61 g
Saturated Fat34 g
Carbohydrate78 g
Sugar21 g
Dietary Fiber9 g
Protein61 g
Cholesterol215 mg
Sodium3000 mg
Trans Fat1.5 g
Potassium1900 mg
Calcium600 mg
Iron5 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.
•Medium Oven-Proof Pan
•Whisk
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

1
  • Before starting, preheat the oven to 450˚F.
  • Preheat the grill to medium-high heat (approx. 450˚F)
  • Wash and dry all produce.
  • Cut potatoes and sweet potato into 1/4-inch-thick rounds.
  • Heat a medium oven-proof pan (large pan for 4 ppl) over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
  • Whisk in Cream Sauce Spice Blend and three-quarters of the thyme. Season with pepper. Whisk to combine, 1 min.
  • Whisk in 1/2 cup (1 cup) water. Once mixture is smooth, whisk in cream.
2
  • Carefully arrange half the potatoes in an even layer in the pan with cream sauce, then top with half the parmesan. Repeat with remaining potatoes, then top with remaining parmesan. 
  • Bring to a boil over high.
  • Once boiling, remove from heat (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]
  • Bake in the oven until potatoes are tender and golden-brown, 22-28 min.
3
  • To a medium bowl, add green beans, 1 tbsp (2 tbsp) oil, half the grainy mustard and 2 tbsp (4 tbsp) water. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange bean mixture on one side of the foil. Fold foil in half over bean mixture and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 2 sheets of foil per pouch.)
4
  • Pat pork dry with paper towels. Drizzle with 1/2 tbsp (1 tbsp) oil, season with salt and pepper.
  • Add pork to the grill. Close lid and grill for 3-5min per side, until cooked through**
  • Place pouch with beans on one side of the grill. Close lid and grill over medium-high for 6-8 min, until tender.
  • Bring pork and green beans inside. Cover pork loosely with foil, then set aside to rest for 5 min before slicing.
5
  • When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.) 
  • Cover and keep in a warm spot until ready to serve. (TIP: Pop into the oven right before serving to ensure cheese is melted, 3-4 min.)
  • Sprinkle crispy shallots over top.
  • Thinly slice chives.
  • In a small bowl, combine blueberry jam, red wine vinegar and remaning grainy mustard. Season with salt and pepper
6
  • Slice pork, if desired.
  • Divide potato gratin, pork and green beans between plates.
  • Spoon blueberry sauce over pork.
  • Sprinkle chives on top of potato gratin.
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