Pork Chops with Apple-Garlic Pan Sauce
Roasted Brussels Sprouts & Two-Tater Mash
Cooking time
30 minutes
Servings
4
Calories
510 /serving
The secret is in the pan sauce. Once the boneless pork chops are perfectly cooked through, you’ll integrate the fond in the skillet with apple juice and demi-glace, along with a dose of lively seasonings and some butter to smooth the edges. Meantime, those Brussels sprouts will soften and crisp. And by combining potatoes and sweet potatoes to create a soft as velvet consistency, you’ll take that mash to the max.
We will send you:
- 4 Pork chops
- 450g Potatoes
- 400g Brussels sprouts
- 225g Sweet potatoes
- 4 Garlic cloves
- 30ml Vegetable demi-glace
- 90ml Apple juice
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
10 g
Sodium
850 mg
Total Carb
44 g
Sugars
8 g
Protein
41 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Peel and medium-dice the potatoes and sweet potatoes. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Mince 1 garlic clove.
Make the mash
Place the potatoes, sweet potatoes and remaining garlic cloves in a medium pot and cover with salted water. Bring to a boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Roast the Brussels sprouts
Meanwhile, on a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with ⅔ of the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
Heat the reserved pan on medium. Add the minced garlic and sauté, 30 sec. to 1 min., until fragrant. Add the apple juice, demi-glace, ½ cup water, the remaining spices and S&P. Cook, scraping up any browned bits, 3 to 4 min., until slightly reduced. Add 2 tbsp butter; stir well.
Plate your dish
Divide the mash and Brussels sprouts between your plates. Top with the pork and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
