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Sweet 'n' Savoury Baked Pork Chops
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Sweet 'n' Savoury Baked Pork Chops

Sweet 'n' Savoury Baked Pork Chops

with Mashed Potatoes and Salad

This sweet-and-savoury glaze is inspired by the nostalgic "chili" sauce that you can grab from the grocery store shelves. This homemade version is perfect on pork chops and then some! Creamy mashed potatoes and a bright salad rounds out this plate perfect for anyone looking for a little walk down memory lane!

Tags:
Family Friendly
Allergens:
Mustard
Sulphites
Soy
Peanuts
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 tbsp

Worcestershire Sauce

2 tbsp

Sweet Chili Sauce

4 tbsp

Tomato Sauce Base

350 g

Yellow Potato

1.5 tsp

Dijon Mustard

(Contains Mustard)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

56 g

Spring Mix

160 g

Tomato

28 g

Salad Topping Mix

(Contains Soy, Peanuts)

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

2.5 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp

Milk*

(Contains Milk)

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Nutrition Values

Calories820 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate71 g
Sugar19 g
Dietary Fiber6 g
Protein49 g
Cholesterol155 mg
Sodium1310 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.

Utensils

Large Pot
Potato Masher
Colander
Measuring Spoons
Peeler
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Whisk
Small Bowl
Large Bowl

Instructions

Cook potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy.

Sear pork and mix sauce
2

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels, then season with pepper and half the garlic salt.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Meanwhile, whisk together 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.

Cook sauce and roast pork
3

Add sauce to the same pan, then bring to a simmer over medium. Once simmering, add 1/2 tbsp butter (dbl for 4 ppl). 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, then flip to coat. Transfer pork back to the same parchment-lined baking sheet. Spoon any remaining sauce from the pan over pork. Roast in the top of the oven until cooked through, 8-10 min.**

Prep and make vinaigrette
4

Meanwhile, cut tomatoes into 1/2-inch pieces. 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.

Make salad
5

When pork is almost done, add spring mix and tomatoes to the bowl with vinaigrette. Toss to combine.

Finish and serve
6

Thinly slice pork. Season mashed potatoes with pepper and remaining garlic salt, to taste.Divide mashed potatoes, pork and salad between plates.Sprinkle salad topping mix over salad. Serve reserved sauce on the side for dipping.