Sweet Apple Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet Apple Pork Chops

Sweet Apple Pork Chops

with Cauliflower Mash and Snap Peas

Pork has a way of embracing fruity flavors like no other protein. In this recipe, we’re smothering it in chunks of tender, saucy apple, which add a welcome touch of sweetness to the mild flavor of the meat. On the side, we’ve got sugar snap peas and a mash that tucks cauliflower into the potatoes—it’s so good, your kids won’t notice you snuck in some extra veggies!

Child friendly
Family Friendly

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

Total Time35 minutes
Prep Time


/ serving 4 people

24 ounce

Boneless Pork Chops

10 ounce

Cauliflower Florets

24 ounce

Yukon Gold Potatoes

2 unit


12 ounce

Sugar Snap Peas

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil





4 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories639 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate50 g
Sugar16 g
Dietary Fiber10 g
Protein45 g
Cholesterol126 mg
Sodium311 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.


Baking Sheet
Large Pan
Potato Masher


Boil potatoes and cauliflower

Wash and dry all produce. Preheat oven to 400 degrees. Chop potatoes into 1-inch cubes. Place potatoes and cauliflower in a large pot of salted water. Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to same pot.

Trim and roast snap peas

Meanwhile, trim snap peas, then place on a baking sheet and toss with a drizzle of oil and a pinch of salt and pepper. Roast until just starting soften, about 10 minutes.

Sear and roast pork

While snap peas roast, heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt, pepper, and thyme. Add to pan and sear until browned, 3-4 minutes per side. Transfer to baking sheet with snap peas and roast together until pork is cooked through and snap peas are tender, 5-7 minutes.

Cook apples

Halve and remove cores from apples, then chop into ½-inch cubes. Heat 2 TBSP butter and a drizzle of oil in same pan over medium heat. Add apples and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrates and 1 cup water. Increase heat to medium-high and cook until apples are tender and sauce is thick, 3-4 minutes.

Make cauliflower mash

Add 2 TBSP butter to pot with potatoes and cauliflower and toss to melt. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Mash with a fork or potato masher until mostly smooth. Season generously with salt and pepper.

Plate and serve

Divide cauliflower mash between plates. Top with pork and snap peas. Drizzle with apple pan sauce, making sure to spoon any chunks of apple onto plate.