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Pork Chops

Pork Chops

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

Recipe Development Team
Recipe Development TeamPublished on June 06, 2016

Don’t limit salsa to the tomato variety! Play with different combinations of fruit, onions, and herbs for endless possibilities. The sweet and savory combination of grapes, rosemary, and shallot pairs perfectly with juicy pork chops and sweet potatoes. 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 amount

¼ ounce

Rosemary

12 ounce

Sweet Potatoes

6 ounce

Baby Broccoli

4 ounce

Red Grapes

1 unit

Shallot

12 ounce

Boneless Pork Chops

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving
Calories535 kcal
Energy (kJ)2238.4 kJ
Fat16 g
Saturated Fat3 g
Carbohydrate57 g
Sugar20 g
Dietary Fiber10 g
Protein46 g
Cholesterol95 mg
Sodium199 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

Baking Sheet
Small Bowl
Large Pan

Instructions

Prep
1

Wash and dry all produce. Preheat the oven to 450 degrees. Peel and cut the potatoes into ½-inch cubes. Trim and discard the bottom inch from the broccolini. Strip the rosemary of the sprig and finely chop the leaves.

2

Roast the potatoes: Toss the potatoes on one side of a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 12 minutes.

Make the salsa
3

While the potatoes 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.

Roast the broccolini
4

Remove the baking sheet from the oven. Toss the broccolini on the opposite side with a drizzle of olive oil and a pinch of salt and pepper. Flip the potatoes and return to the oven for 12-15 minutes, until both are tender and golden brown.

Cook the pork
5

Meanwhile, heat another drizzle of olive oil in the same pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Add them to the pan and cook for 3-5 minutes per side, until cooked to desired doneness.

6

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

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