Pineapple-Apricot Pork Chops
with Rosemary-Parmesan Potatoes and Snap Peas
Fresh pineapple and apricot spread make for the perfect sweet and savoury sauce to go with pork chops! Parboiled potatoes are finished in the pan with rosemary and a sprinkle of Parmesan for the ultimate fluffy on the inside, crispy on the outside texture and maximum flavour.
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
2 unit
Pork Chops, bone-in
1 tsp
Garlic Powder
4 tbsp
Apricot Spread
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
95 g
Pineapple
227 g
Sugar Snap Peas
1 sprig
Rosemary
280 g
Sous Vide Potatoes
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
3.5 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 5 cups water (8 cups for 4 ppl) and 2 tsp salt (use same for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, strip rosemary leaves from stem. Add rosemary stem to the pot. Keep leaves for step 2. Add potatoes to the boiling water. Cook uncovered until potatoes are warmed through, 3-4 min. Drain potatoes in a colander and set aside.
Meanwhile, finely chop rosemary leaves. Trim snap peas. Cut pineapple into 1/4-inch pieces. Whisk together apricot spread, Dijon, soy sauce, half the Gravy Spice Blend (use all for 4 ppl) and 1/2 cup water (dbl for 4 ppl) in a medium bowl. (NOTE: This is your apricot sauce mixture.)
Heat a large non-stick pan over medium-high heat. Meanwhile, pat pork dry with paper towels. Season with salt, pepper and half the garlic powder. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Remove the pan from heat. Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, carefully wipe the same pan clean, then heat over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl until melted. Add snap peas. Cover and cook, stirring occasionally, until tender-crisp, 4-5 min. Sprinkle remaining garlic powder over top. Season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec. Transfer snap peas to a plate, then cover to keep warm.
Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then pineapple. Cook, stirring occasionally, until warmed through, 30 sec. Add apricot mixture. Bring to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste. (TIP: Stir in any pork juices from the baking sheet!)Remove the pot from heat. Cover to keep warm. Meanwhile, heat the same pan over medium-high.
When the pan is hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl until melted. Add potatoes. Cook, stirring occasionally, until golden-brown, 3-4 min. Add 1 tsp rosemary (dbl for 4 ppl). Season with salt and pepper, to taste, then stir until fragrant, 30 sec. Sprinkle Parmesan over potatoes. Cook, stirring occasionally, until Parmesan melts, 1-2 min. Divide potatoes, pork and snap peas between plates. Spoon pineapple-apricot sauce over pork.
