Brown Sugar Crusted Pork Chops
with Butternut Squash
Sticky, crispy and oh-so good! Brown sugar-glazed pork chops are the perfect winter pairing for roasted squash and savoury green beans. The grainy mustard aioli is the obvious dipper pairing for these premium chops.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Butternut Squash, cubes
1 unit
Sweet Potato
170 g
Green Beans
2 tbsp
Brown Sugar
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Thyme
1 unit
Garlic, cloves
28 g
Walnuts, chopped
(Contains Walnuts)
2 unit
Pork Chops, bone-in
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
½ tbsp
Oil*
2 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch cubes. Trim green beans. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Finely chop. Peel, then mince or grate garlic. Pat pork dry with paper towels. Season with thyme, salt and pepper.
Add sweet potatoes, squash, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to a foiled-lined baking sheet. Sprinkle brown sugar over tops of pork chops. Roast in the middle of the oven until cooked through, 8-12 min.**Carefully wipe the pan clean.
Reheat the same pan over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter, 1/4 tsp (1/2 tsp) garlic and walnuts. Cook, stirring often, until walnuts are fragrant and green beans are tender-crisp, 1 min.Season with salt and pepper, to taste.
Meanwhile, stir together 1/4 tsp (1/2 tsp) garlic, mayo and grainy mustard in a small bowl. Season with salt and pepper.
Mash 1 tbsp (2 tbsp) butter into sweet potatoes and squash until smooth. Season with salt and pepper, to taste.Divide, mash, pork chops and green beans between plates. Serve the grainy mustard aioli on the side for dipping.
