SuperQuick Chipotle Pork Chops with Red Pepper Relish
with Quick-Cook Potato-Veggie Hash- Sulphites
- Milk
- Wheat
- Egg
- Mustard
- Soy
- Tree nuts
- Fish
- Milk
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Wheat
- Egg
- Soy
- May contain traces of allergens
- Gluten
- Peanuts
Ingredients: Pork chop • Diced potatoes (potatoes, sodium metabisulphite) (sulphites) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Sugar snap peas • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Yellow onion • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Green onion.
Ingredients
340 g
Pork Chops, boneless
250 g
Diced Potatoes
(Contains: Sulphites May contain traces of: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy)
125 g
Roasted Peppers
(May contain traces of: Tree nuts, Fish, Milk, Sulphites)
113 g
Sugar Snap Peas
56 g
Yellow Onion, chopped
2 unit(s)
Green Onion
½ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy May contain traces of: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy, Gluten)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Crustaceans, Sesame, Sulphites, Wheat, Egg, Soy, Gluten)
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Tree nuts, Milk, Sesame, Sulphites, Wheat, Soy, Peanuts)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- In a small bowl, combine Applewood Smoke Spice and chipotle sauce.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- While the pan heats, pat pork chops dry with paper towels. Season with salt and pepper.
- When hot, add pork chops. Sear for 2-3 min per side, until lightly golden.
- Remove from heat.
- Transfer pork chops to a parchment-lined baking sheet.
- Carefully wipe the pan clean.
- Using a brush, brush chipotle-spice mixture over pork chops.
- Roast in the middle of the oven for 8-10 min, until cooked through.**
- Let the pork rest on a cutting board for 5 min before slicing.
- Meanwhile, trim snap peas.
- Drain roasted red peppers and roughly chop.
- Using a clean pair of scissors, snip green onions.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then potatoes. Cook for 2-3 min, stirring often, until potatoes begin to brown.
- Add onions and snap peas. Cook for 3-4 min, stirring often, until sugar snap peas are tender-crisp and potatoes are golden.
- Add half the mustard. Cook for 30 sec, stirring occasionally, until fragrant and and veggies are coated. Season with salt and pepper.
- Meanwhile, in a medum bowl, combine peppers, green onions, remaining mustard and 1/2 tbsp (1 tbsp) oil. (NOTE: We love using olive oil here!) Season with salt and pepper.
- Thinly slice pork.
- Divide hash and pork chops between plates.
- Sprinkle crispy shallots and feta over top of hash.
- Spoon any pork juices and pepper relish over pork.
