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 mildness 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, no one will notice that you snuck in some extra veggies!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Sugar Snap Peas
Chicken Stock Concentrate
Preheat oven to 400 degrees. Wash and dry all produce. Dice potatoes into 1-inch cubes. (TIP: For a smoother mash, peel potatoes first.) Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and return to pot. Keep covered until ready to mash.
While potatoes cook, trim any tough ends or strings from snap peas. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until tender, 10-12 minutes.
Meanwhile, pat pork dry with paper towels; season all over with salt, pepper, and ½ tsp thyme (we sent more). Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
Halve, core, and dice apple into ½-inch pieces. Heat 1 TBSP butter and a drizzle of oil in pan used for pork over medium heat. Add apple; season with salt and pepper. Cook, stirring occasionally, until golden, 5-7 minutes. Stir in stock concentrate and ½ cup water. Increase heat to medium high and cook until apple is tender, 3-4 minutes. Turn off heat.
Add sour cream and 1 TBSP butter to pot with potatoes. (TIP: If potatoes have cooled, reheat briefly over low heat.) Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
Divide snap peas, potatoes, and pork between plates. Top pork with sauce, making sure to include apple pieces.