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Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Rosemary-Grape Salsa, Sweet Potatoes, and Roasted Broccolini

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Don’t limit salsa to the tomato variety! Play with different combinations of fruit, onions, and herbs for endless possibilities. The wintery combination of grapes, rosemary, and shallot pairs perfectly with juicy pork chops and sweet potato. You’ll be hooked!

Tags:Gluten-free

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Pork Chops

4 ounce

Red Grapes

¼ ounce

Rosemary

2 ounce

Shallot

12 ounce

Sweet Potato

6 ounce

Baby Broccoli

Not included in your delivery

8 teaspoon

Olive Oil

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Kosher Salt

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Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories575 kcal
Energy (kJ)2405.8 kJ
Fat21 g
Saturated Fat5 g
Carbohydrate57 g
Sugar20 g
Dietary Fiber10 g
Protein42 g
Sodium214 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Peeler
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Preheat the oven to 400 degrees. Peel and cut the potatoes into ½-inch cubes. Trim and discard the bottom inch from the broccolini. Strip the rosemary leaves off the sprig and finely chop.

2

Roast the vegetables: Toss the broccolini on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Toss the potatoes on the opposite side of the baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place the baking sheet in the oven for 15-20 minutes, tossing halfway through cooking, until golden brown and crispy. TIP: Broccolini can burn quickly, so keep an eye on it and pull it out of the oven if it starts to get too crispy.

3

Make the rosemary-grape salsa: While the vegetables roast, quarter the grapes. Halve, peel, and finely chop the shallot. Heat a drizzle of olive oil in a large pan over medium heat. Add the shallot and ½ teaspoon rosemary and cook, tossing, for 3-4 minutes, until softened. Transfer the mixture to a small bowl and toss with the grapes. Season with salt and pepper.

4

Sear the pork chops: Heat another drizzle of oil in the same pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Add the pork chops to the pan and cook for 3-5 minutes per side, until cooked to desired doneness. Set aside to rest for 3-5 minutes, then thinly slice.

5

Plate: Serve the pork chops with the sweet potatoes and broccolini to the side. Top the pork with the rosemary-grape salsa and enjoy! 5. Plate: Serve the pork chops with the sweet potatoes and broccolini to the side. Top the pork with the rosemary-grape salsa and enjoy!