Sweet Apple Pork Chops

Name: Sweet Apple Pork Chops with Cauliflower Mash and Snap Peas
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Boneless Pork Chops; 10 ounce Cauliflower Florets; 24 ounce Yukon Gold Potatoes; 2 unit Apple; 12 ounce Sugar Snap Peas; 1 teaspoon Dried Thyme; 2 unit Chicken Stock Concentrate; 1 tablespoon Vegetable Oil; unit Salt; unit Pepper; 4 tablespoon Butter

with Cauliflower Mash and Snap Peas

Recipe Development TeamPublished on December 05, 2016

4.2

(417 customers rated)

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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!

Tags:

Child friendly

•Gluten-free

•Family Friendly

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Boneless Pork Chops

10 ounce

Cauliflower Florets

24 ounce

Yukon Gold Potatoes

2 unit

Apple

12 ounce

Sugar Snap Peas

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

4 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

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.

Utensils

•Baking Sheet

•Large Pan

•Pot

•Potato Masher

•Plate

Instructions

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.

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.

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.

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.

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.

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.