Pan-Seared Pork Chops
with Apple Compote, Sweet Potatoes and Roasted Broccolini
Apricot jam and rosemary team up with apples to make delicious compote to top these juicy pork chops!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Côtelettes de porc, désossées
340 g
Broccolini
1 pièce(s)
Citron
10 g
Romarin
680 g
Patate douce, en cubes
(Contient Sulfites)
1 pièce(s)
Échalote
2 pièce(s)
Pomme Gala
2 cs
Confiture d'abricots
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat your oven to 400°F (to roast the broccolini and sweet potatoes). Start prepping when your oven comes up to temperature! BBQ TIP: Instead of pan-frying, grill pork chops over medium heat, 3-6 min per side, until cooked to 160°F.
Wash and dry all produce.* Cut the broccolini in half. Juice the lemon. Strip the rosemary leaves off the sprig and finely chop 1 tbsp. Finely chop the shallot. Core, then cut the apples into 1/2-inch cubes.
Toss the sweet potatoes on another baking sheet with half the rosemary and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the sweet potatoes are tender, 22-23 min.
Meanwhile, toss the broccolini on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the broccolini just turns golden-brown, 10-12 min.
Heat a large pan over medium-high heat. Add a drizzle of oil, then the shallot, apples and remaining rosemary. Cook, stirring, until the shallot and apples soften, 4-5 min. Transfer the mixture to a medium bowl. Add the apricot jam and 2 tbsp lemon juice. Season with salt and pepper.
Season the pork chops with salt and pepper. Heat another drizzle of oil in the same pan. Add the pork to the pan and sear until golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temperature of 160°F.**)
Serve the pork chops with the sweet potatoes and broccolini. Top the pork with the apple compote.