Rosemary Pork Chops and Pear-Onion Chutney
with Sweet Potato Mash and Peas
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 unit(s)
Pear
1 unit(s)
Red Onion
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Brown Sugar
2 unit(s)
Sweet Potato
1 unit(s)
Rosemary, sprig
113 g
Sugar Snap Peas
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Nutrition Values
Instructions
Peel, then cut sweet potatoes into 1/2-inch pieces. Strip rosemary leaves from stems, then finely chop 1 tbsp (dbl for 4 ppl). Peel, then mince or grate garlic. Trim peas. Peel, core, then cut pear into 1/2-inch pieces. Pat pork chops dry with paper towels. Sprinkle over half the rosemary, then season with 1/2 tbsp Seasoned Salt and pepper.
Add sweet potatoes, 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. Mash 1 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper.
While water boils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then sugar snap peas. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic and cook, stirring constantly, until fragrant, 1 min. Season with remaining Seasoned Salt and pepper. Transfer to a plate and cover to keep warm.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**
Add pears, onions, sugar, vinegar and remaining rosemary to the same pan over medium. Cook, stirring occasionally, until pears and onions are tender and thickened, 5-6 min. Remove the pan from heat.
Divide sweet potato mash, sugar snap peas and pork between plates. Top pork with pear and onion chutney.