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Sticky Pork Chops

Sticky Pork Chops

with Apple Stuffing and Creamy Mash

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Sage and apple 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/LaitWheat/BléMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

7 g

Sage

3 tbsp

Sour Cream

(ContainsMilk/Lait)

30 g

Apricot Spread

1 unit

Chicken Broth Concentrate

50 g

Shallot

1 unit

Gala Apple

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

460 g

Russet Potato

28 g

Sultana Raisins

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

227 g

Broccoli, florets

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat22 g
Saturated Fat11 g
Carbohydrate93 g
Sugar34 g
Dietary Fiber10 g
Protein52 g
Cholesterol150 mg
Sodium930 mg
Utensils
Utensilsarrow down iconarrow down icon
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
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut the broccoli into bite-sized pieces. Peel, then thinly slice the 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 4 ppl) in a small bowl. Set aside.

2

Add raisins, mustard, half the sage (use all for 4 ppl) and half the apple to a medium bowl. Toss to coat. Pat the pork dry with paper towels. 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.

3

Add pork to a parchment-lined baking sheet, then brush with the jam mixture. Bake stuffed pork chops in the middle of the oven until cooked through and stuffing is golden-brown, 24-25 min.** Toss the broccoli with 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Roast in the bottom of the oven until tender-crisp, 12-14 min.

4

While pork and broccoli roast, 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.

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 over the flour. 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.

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, broccoli and stuffed pork chops between plates. Spoon the gravy over the mash and pork.