Pork Chops & Apple Rosemary Pan Sauce

Name: Pork Chops & Apple Rosemary Pan Sauce with Mashed Potatoes & Roasted Brussels Sprouts
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Apple; ¼ ounce Rosemary; 1 unit Chicken Stock Concentrate; 2 teaspoon Dijon Mustard; 8 ounce Brussels Sprouts; 12 ounce Yukon Gold Potatoes; 2 tablespoon Sour Cream; 12 ounce Pork Chops; 1 tablespoon Olive Oil; 2 tablespoon Butter; 1 teaspoon Sugar; Salt; Pepper

with Mashed Potatoes & Roasted Brussels Sprouts

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These, friends, are not your average pork chops. In fact, our chefs gave ’em a restaurant-worthy makeover, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked apple pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted Brussels sprouts to round everything out. Get ready for maximum dinnertime deliciousness.

Tags:

Carb Smart

•Calorie Smart

Allergens:

Milk

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 Time40 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Apple

¼ ounce

Rosemary

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

8 ounce

Brussels Sprouts

12 ounce

Yukon Gold Potatoes

2 tablespoon

Sour Cream

(Contains: Milk)

12 ounce

Pork Chops

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories640 kcal

Fat36 g

Saturated Fat14 g

Carbohydrate54 g

Sugar17 g

Dietary Fiber11 g

Protein43 g

Cholesterol110 mg

Sodium840 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

•Large Pan

•Medium Bowl

•Baking Sheet

•Medium Pot

•Potato Masher

•Strainer

•Paper Towel

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve and core apple; dice one half into ¼-inch pieces (dice whole apple for 4 servings). Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp (2 tsp for 4). • Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.

• Stir stock concentrate, ½ cup water (¾ cup for 4 servings), and 1 tsp sugar (2 tsp for 4) into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender and liquid has reduced, 8-10 minutes. • Turn off heat; stir in mustard and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper. • Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.

• Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 18-22 minutes.

• While Brussels sprouts roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper until smooth, adding splashes of reserved potato cooking liquid as needed. • Keep covered off heat until ready to serve.

• While potatoes cook, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in pan used for sauce over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

• Divide mashed potatoes, Brussels sprouts, and pork between plates. Top pork with apple pan sauce. (TIP: If sauce has cooled, reheat in microwave for 30 seconds or add back to pan with a splash of water; cook over medium heat, stirring, until warm.) Serve.