Pork Chops With Sautéed Apples, Roasted Brussel Sprouts & Buttermilk Mash

COOK TIME - 30-40min
2 SERVINGS

This recipe plays on the sweet-savoury match made in flavour heaven: pork & apples. Sautéed apples add a hint of maple sweetness while Dijon mustard adds an incredible depth of flavour.

Nutrition PER SERVING
Calories 774 kcal
Fat 28.0 g
Protein 30.0 g
Carbohydrate 34.0 g
Sodium 705 mg
Pork Chops with Apples, Roasted Brussel Sprouts & Buttermilk Mash

fresh ingredients

IN THE KIT

  • 12 oz
    boneless pork chops
  • 6 oz
    brussel sprouts
  • 10 oz
    potatoes
  • 4 oz
    apple
  • 4 oz
    chicken stock & nutmeg mix
  • 4 oz
    Maple & Dijon mustard
  • 6 oz
    fresh parsley
  • 6 oz
    buttermilk blend
  • 1 oz
    Zesty pork seasoning
  • 2 oz
    garlic butter

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Large & medium skillet

Large pot with lid 

Baking sheet

Cutting board & knife

Colander

Aluminum foil 

Tongs

Potato masher or similar

cook along

INSTRUCTIONS

Prep

Fill a large pot with water & bring to boil;

Rinse & slice brussel sprouts in half lengthwise, removing any loose leaves;

Preheat broiler to high. Set the oven rack on the middle shelf;

Wash & cut potatoes into bite size pieces; 

Remove stems from parsley, chop finely;

Line baking sheet with aluminum foil;

Cut apple in half. Core apple, thinly slice.

1Prepare Potatoes

Add potatoes to the boiling water. Cook until very tender, about 20 minutes. Once cooked, drain in the colander, add buttermilk blend, mash well. Cover with lid, keep warm. 

2Roast Sprouts

On the baking sheet lined with aluminium foil, combine sprouts, pinch of salt & pepper & a drizzle of olive oil, toss well to coat. Arrange sprouts in a single layer & broil for approximately 12 minutes, stirring every 3 minutes, ensuring they don’t burn.

3Prepare Sauce

Add ½ garlic butter in a medium skillet over medium high heat until butter melts. Add apples to skillet; sauté for 2 minutes. Add stock & nutmeg mix; bring mixture to a boil. Stir in maple & dijon mustard sauce, rest of butter, cook for a further 2 minutes. Season with salt & pepper, turn off the heat.

4Cook Chops

Heat a large skillet over medium-high heat. Add a drizzle of olive oil; swirl to coat. Sprinkle pork with Zesty pork seasoning. Cook 3-4 minutes on both sides until golden brown or done to desired temperature. Transfer pork to a plate & cover with foil to keep warm. 

5To Serve

Divide potatoes, sprouts & chops evenly onto plates. Top with apple mixture & a sprinkle of finely chopped parsley. Enjoy!