St.Jean Baptiste Grilled Pork Chop
with potato gratin, green beans and blueberry compote
Juicy grilled pork chop with caramelized sweet potato and potato gratin, zest mustard green beans, and a bold blueberry compote. An unforgettable fusion of smoky, creamy and tangy flavors.
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
1 unit(s)
Sweet Potato
300 g
Yellow Potato
113 mL
Cream
(Contains: Milk)
20 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 cup
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
170 g
Green Beans
2 unit(s)
Blueberry Jam
2 tbsp
Red Wine Vinegar
(May contain traces of: Tree nuts, Milk, Mustard, Sesame, Soy, Egg, Fish, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: 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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.)
- 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.
- 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
- 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.
