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Pan-Seared Pork Chops with Rosemary-Grape Salsa, Sweet Potatoes, and Roasted Broccolini
Pan-Seared Pork Chops with Rosemary-Grape Salsa, Sweet Potatoes, and Roasted Broccolini

Pan-Seared Pork Chops with Rosemary-Grape Salsa, Sweet Potatoes, and Roasted Broccolini

Recipe Development Team
Recipe Development TeamPublished on January 11, 2016

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

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Pork Chops

8 ounce

Red Grapes

¼ ounce

Rosemary

4 ounce

Shallot

24 ounce

Sweet Potatoes

12 ounce

Baby Broccoli

Not included in your delivery

8 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values

/ 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

Knife
Baking Sheet
Large Pan
Small Bowl
Pan

Instructions

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 large 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 large 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 large drizzle of olive oil in a large pan over medium heat. Add the shallot and 1 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 large 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!

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