Pork Chop and Apple Sage Stuffing
with Garlicy Green Beans and Sage Gravy
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Granny Smith Apple
113 g
Mirepoix
170 g
Green Beans, trimmed
6 unit(s)
Garlic, cloves
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
7 g
Sage
2 unit(s)
Russet Potato
Not included in your delivery
2 tbsp
Oil*
1.5 tbsp
Unsalted Butter*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Core and cut the apple into 1/2-inch cubes. Strip a few sage leaves from the stem and finely chop 1 tbsp (dbl for 4 ppl). Peel, then mince or grate the garlic. Cut ciabatta into 1/2-inch cubes and toss in a large bowl with 1 tbsp oil (dbl for 4 ppl). Add apple and set aside. Pat the pork dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the onion-celery blend, half the garlic and half the sage. Cook, stirring often, until veggies begin to soften, 2-3 min. Toss veggies with the apple-bread mixture, then transfer to an 8X8 baking dish. Season with salt and pepper. Press the stuffing mixture lightly into the baking dish. Set aside.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then the pork. Pan-fry, until golden, 3-4 min per side. When pork is golden, arrange over the stuffing mixture in the baking dish. Roast in the middle of the oven, until cooked through, 17-19 min.**
While the pork finishes cooking, reduce heat to medium, then add the green beans to the same pan. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add the garlic and cook until fragrant, 3 sec. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan. Swirl to melt, 30 sec. Sprinkle over the flour and remaining sage, scraping up the brown bits from the bottom of the pan, 30 sec. Whisk in the broth concentrate and 1/2 cup water (dbl for 4 ppl). Cook until slightly reduced, 2-3 min. Season with salt and pepper. Remove from heat.
Divide the garlicy green beans, pork chops and stuffing between plates. Pour over the gravy.