HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Pork Chops
Sticky Pork Chops

Sticky Pork Chops

with Apple Stuffing and Creamy Mash

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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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

7 g


3 tbsp

Sour Cream


30 g

Apricot Spread

1 unit

Chicken Broth Concentrate

50 g


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



2 tbsp

Unsalted Butter*


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Parchment Paper
Silicone Brush
Large Pot
Measuring Cups
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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.


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.**


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.


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.


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.