Blackened Pork Chops
with Sweet Potato Mash & Caramelized Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
There’s a little blackened magic in every mouthful! Pork chops get a one-two treatment: first with a simple sear in the pan to seal in an outer layer of spices, and then with a coating of sweet mango chutney for a fruity finish. Serve them with sweet potatoes mashed to smooth and buttery, alongside semi-circles of zucchini that caramelize in the oven with scallion, chutney and spices until they’re good as gold.
We will send you:
- 2 Pork chops
- 450g Sweet potatoes
- 15ml Ginger paste
- 1 Scallion
- 2 Green zucchini
- 60g Mango chutney
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Medium pot
Peeler
Strainer
1 or 2 tbsp Butter
Salt & pepper (S&P)
Sheet pan
Parchment paper
Oil
Medium pan
Total Fat
21 g
Saturated Fat
7 g
Sodium
1130 mg
Total Carb
72 g
Sugars
26 g
Protein
40 g
Fibre
9 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Add the ginger and sweet potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the zucchini
Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top. Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. On a lined sheet pan, toss the zucchini with the white bottom of the scallion, ½ the mango chutney, a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 7 to 9 min., until browned and tender.
Cook & coat the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. Drizzle with oil. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Add the remaining mango chutney and 2 tbsp water (double for 4 portions). Cook, spooning the sauce over the pork, 1 to 2 min., until coated.
Plate your dish
Divide the mash between your plates. Top with the zucchini and pork (slice beforehand if desired). Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
