Apple-Garlic Pork Chops
with Two-Tater Mash & Roasted Brussels Sprouts
Cooking time
30 minutes
Servings
4
Calories
590 /serving
The secret is in the sauce. It uses the pork fond in the skillet, apple juice and demi-glace, along with lively seasonings and butter to smooth the edges. Meantime, Brussels sprouts crinkle while velvety potatoes and sweet potatoes take the mash to the max.
We will send you:
- 4 Pork chops
- 450g Sweet potatoes
- 450g Potatoes
- 500g Brussels sprouts
- 4 Garlic cloves
- 90ml Apple juice
- 30ml Vegetable demi-glace
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
4 tbsp Butter
Total Fat
21 g
Saturated Fat
10 g
Sodium
900 mg
Total Carb
60 g
Sugars
11 g
Protein
43 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the potatoes and sweet potatoes.
- Halve the Brussels sprouts 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.
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; 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 before slicing.
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.
