Sticky Pork Chops
with Apple Stuffing and Creamy Mash
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!
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
7 g
Sage
3 tbsp
Sour Cream
(Contains: Milk)
30 g
Apricot Spread
1 unit
Chicken Broth Concentrate
50 g
Shallot
1 unit
Gala Apple
1 tbsp
All-Purpose Flour
(Contains: Wheat)
460 g
Russet Potato
28 g
Sultana Raisins
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
227 g
Broccoli, florets
Not included in your delivery
¼ cup
Milk*
(Contains: Milk)
2 tbsp
Unsalted Butter*
(Contains: Milk)
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
