IN THE KIT
12 ozboneless pork chops
6 ozbrussel sprouts
4 ozchicken stock & nutmeg mix
4 ozMaple & Dijon mustard
6 ozfresh parsley
6 ozbuttermilk/butter/garlic mix
1 ozZesty pork seasoning
2 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Large & Medium skillet
Large pot with lid
Cutting board & knife
Potato masher or similar
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.
Add potatoes to the boiling water. Cook until very tender, about 20 minutes. Once cooked, drain in the colander, add the garlic buttermilk/butter/garlic mix, mash well. Cover with lid, keep warm.
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.
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.
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.
Divide potatoes, sprouts & chops evenly onto plates. Top with apple mixture & a sprinkle of finely chopped parsley. Enjoy!