Skip to main content
Sticky Pork Chops
Sticky Pork Chops

Sticky Pork Chops

with Apple Stuffing and Creamy Mash

Sage and apples stuffed pork chops make for a luxurious weeknight meal. Creamy mash and a sweet pan sauce bring this dish together for a hearty and nostalgic pork dinner!

Allergens:
Milk
•Wheat
•Mustard

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

7 g

Sage

3 tbsp

Sour Cream

30 g

Apricot Spread

1 unit

Chicken Broth Concentrate

50 g

Shallot

1 unit

Gala Apple

1 tbsp

All-Purpose Flour

460 g

Russet Potato

28 g

Sultana Raisins

1 tbsp

Whole Grain Mustard

Not included in your delivery

¼ cup

Milk*

2 tbsp

Unsalted Butter*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Energy (kJ)3012 kJ
Calories720 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate85 g
Sugar31 g
Dietary Fiber7 g
Protein48 g
Cholesterol150 mg
Sodium760 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

•Small Bowl
•Measuring Spoons
•Paper Towel
•Medium Bowl
•Baking Sheet
•Parchment Paper
•Silicone Brush
•Large Pot
•Peeler
•Measuring Cups
•Large Non-Stick Pan
•Potato Masher
•Strainer

Cooking Steps

PREP
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel and slice shallot. Finely chop the sage. Peel, core, then cut the apple into 1/4-inch cubes. Stir together the apricot jam and 1 tbsp water (dbl for 4ppl) in a small bowl. Set aside.

STUFF PORK CHOPS
2

Add raisins, mustard, half the sage (use all for 4ppl) and half the apple to a medium bowl. Toss to coat. Pat the pork dry with paper towel. Carefully slice into centre of each pork chop, parallel to cutting board, leaving 1-inch intact on the other end. Open up each pork chop like a book and season with salt and pepper. Divide apple stuffing filling between each pork chop, then fold closed.

ROAST PORK
3

Add pork to a parchment-lined baking sheet, then brush with the jam mixture. Roast stuffed pork chops in the middle of the oven, until cooked through and stuffing is golden-brown, 24-25 min.**

BOIL POTATOES
4

While pork roasts, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

COOK GRAVY
5

While potatoes boil, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and remaining apples. Cook, stirring often, until golden-brown, 3-4 min. Sprinkle flour over top. Stir until coated, 1 min. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 1-2 min. Season with salt and pepper.

FINISH AND SERVE
6

Drain and return potatoes to the same pot, off heat. Using a masher, roughly mash sour cream and 1/4 cup milk (dbl for 4 ppl) into potatoes, until slightly mashed. Season with salt and pepper. Divide the mash and stuffed pork chops between plates. Spoon the gravy over the mash and pork.