Pineapple-Apricot Pork Chops and Chicken Breast
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 and chicken! A side of potatoes is finished with rosemary and a sprinkle of Parmesan for 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(s)
Pork Chops, bone-in
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
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
½ tsp
Dried Rosemary
350 g
Red Potato
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
3 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. Quarter potatoes lengthwise.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Boil uncovered until just fork-tender, 10-11 min. Drain potatoes in a colander and set aside.
Meanwhile, 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 (3/4 cup) water 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 2 tsp (4 tsp) Zesty Garlic Blend.Pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork and chicken. Pan-fry until golden-brown, 1-2 min per side. Remove from heat. Transfer pork and chicken to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, return the same pan to medium.Add 1 tbsp (1 1/2 tbsp) butter, then swirl until melted. Add snap peas. Season with remaining Zesty Garlic Blend. Cover and cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper, to taste. Transfer snap peas to a plate, then cover to keep warm.Return the pan to medium-high.
While snap peas cook, heat a small pot over medium.When hot, add 1 tbsp (1 1/2 tbsp) butter, then pineapple. Cook, stirring occasionally, until warmed through, 30 sec-1 min.Add apricot sauce 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 resting juices from the baking sheet for added flavour!)Remove from heat. Cover to keep warm.
Add 1 tbsp (2 tbsp) butter to the hot pan (from step 4), then swirl until melted. Add potatoes and 1/2 tsp (1 tsp) rosemary. Season with salt and pepper. Cook, stirring occasionally, until golden-brown, 3-4 min. Sprinkle Parmesan over potatoes. Cook, stirring occasionally, until Parmesan melts, 1-2 min.Divide potatoes, pork, chicken and snap peas between plates.Spoon pineapple-apricot sauce over pork and chicken.
