Carb Smart Mustard-Fig Pork Chops
with Rosemary-Roasted Vegetable Medley
A medley of veggies and fragrant rosemary are roasted until golden to go alongside these snappy pork chops. The fig and mustard sauce spooned on top pairs beautifully with all those wonderful flavours!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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 tsp
Garlic Salt
170 g
Carrot
170 g
Brussels Sprouts
1 sprig
Rosemary
2 tbsp
Fig Spread
25 g
Shallot
1 unit(s)
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
113 g
Mushrooms
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Halve mushrooms.Trim, then halve any Brussels sprouts larger than 1 inch.Peel, then cut half the shallot (whole shallot for 4 ppl) into 1/4-inch pieces.Strip rosemary leaves from stems, then roughly chop.
Add carrots, Brussels sprouts, mushrooms, rosemary, half the garlic salt and 1 1/2 tbsp (3 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until veggies are tender, 20-24 min.When veggies are done, add 1 tbsp (2 tbsp) butter, then toss until butter melts and veggies are coated.
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat pork chops dry with paper towels. Season with pepper and remaining garlic salt. Sprinkle half the flour over pork, then pat to coat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear until golden-brown, 1-2 min per side.Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
Meanwhile, reheat the same pan (from step 3) over medium.When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook, stirring occasionally, until softened, 2-3 min.Sprinkle remaining flour into the pan. Cook, stirring often, until shallots are coated, 30 sec.Gradually whisk in 2/3 cup (1 1/3 cups) water until smooth. Bring to a simmer, whisking often. Simmer until sauce thickens slightly, 2-3 min.
Add fig spread, broth concentrate and mustard. Cook, whisking often, until sauce is combined and thickens more, 1-2 min.Add 1 tbsp (2 tbsp) butter, then whisk until butter melts.Whisk any pork juices from the baking sheet into sauce. Season with salt and pepper, to taste.
Thinly slice pork chops.Divide roasted veggies between plates. Top with pork. Spoon mustard-fig sauce over pork.
