Caramelized Apple Pork Chops
with Cider Pan Sauce & Shaved Brussels Sprouts Slaw
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
There’s a whisper of autumn in the air these days, and the good news about that is: it’s apple season. For this dish you’ll be reducing crisp, juicy apples into a savoury-sweet, jammy pan-sauce, with fresh thyme and sautéed garlic. You’ll spoon it over pork chops rubbed with our zesty blend of herbs, with a crunchy slaw combining shaved Brussels sprouts and cabbage. Fall, we’re ready for you.
We will send you:
- 340g Thick-cut pork chops (high-protein serving)
- 100g Shredded green cabbage
- 15ml Minced garlic
- 114g Green apple slices
- 1 Bunch of thyme
- 100g Shaved Brussels sprouts
- 15ml Apple cider vinegar
- 25g Nut-Crunch salad topper
- 30g Vegetable demi-glace
- 30ml Apple juice
- 9g Zesty Herb spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Soy, Sulphites, Cashews
You will need:
Large pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
40 g
Saturated Fat
13 g
Sodium
650 mg
Total Carb
39 g
Sugars
22 g
Protein
45 g
Fibre
9 g
Preparation
Cook the pork
In a large pan on medium-high, heat a drizzle of oil. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops* to the pan and cook, partially covered, 4 to 6 minutes per side, or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
Mise en place
While the pork chops cook, pick the thyme leaves off the stems; roughly chop the leaves, discarding the stems.
Make the cider pan sauce
In the reserved pan of fond, melt 2 tbsp butter (double for 4 portions) on medium-high. Add ⅔ of the apple slices (halve crosswise if large) and cook, 3 to 4 minutes per side, until softened; season with S&P. Add the garlic and as much of the thyme as you’d like. Cook, scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, until fragrant. Add the demi-glace, ½ the apple cider vinegar, ½ the apple juice and 2 tbsp water (double for 4 portions); season with all but a pinch of the remaining spice blend. Simmer, stirring frequently, 2 to 4 minutes, until thickened.
Make the slaw
While the sauce cooks, in a large bowl, combine the remaining vinegar, apple juice and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the Brussels sprouts and cabbage; season with the remaining spice blend and S&P to taste. Add the remaining apples (halve if large) and salad topper; toss well.
Plate your dish
Divide the finished pork (slice beforehand if desired) and slaw between your plates. Spoon the cider pan sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
