Sweet 'n' Savoury Baked Pork Chops
with Roasted Potatoes and Salad
This sweet and savoury glaze is inspired by our favourite retro sauces; Worcestershire, Dijon, sweet chili, tomato paste and balsamic combine to create a perfect coating for pork chops, with a little extra on the side for some dipping action!
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
1 tbsp
Worcestershire Sauce
2 tbsp
Sweet Chili Sauce
4 tbsp
Tomato Sauce Base
420 g
Yellow Potato
1.5 tsp
Dijon Mustard
(Contains: Mustard)
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
56 g
Spring Mix
113 g
Baby Tomatoes
28 g
Salad Topping Mix
(Contains: Soy, Peanuts)
1 tsp
Garlic Salt
(Contains: Sulphites)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While veggies roast, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork chops dry with paper towels, then season with remaining garlic salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. While pork sears, combine tomato sauce base, sweet chili sauce, Worcestershire sauce, Dijon and half the balsamic glaze in a small bowl. Remove the pan from heat, then transfer pork to a parchment-lined baking sheet.
Add sauce to the same pan, then bring sauce to a simmer over medium. Once simmering, cook, stirring often, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Transfer half the sauce back to the same small bowl. Set aside. Add pork to the pan with remaining sauce, flipping to coat. Transfer pork back to the same parchment-lined baking sheet. Spoon any sauce from the pan over pork. Roast in the top of the oven until cooked through, 10-12 min.**
While pork roasts, halve tomatoes. Add remaining balsamic glaze and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
When pork and potatoes are almost done, add spring mix and tomatoes to the large bowl with vinaigrette. Toss to combine.
Thinly slice pork. Divide potatoes and pork between plates. Spoon any sauce from the baking sheet over pork. Serve salad alongside. Sprinkle salad topping mix over salad. Serve reserved sauce on the side for dipping.
