Pork Chops with Pear-Onion Chutney
with Sweet Potato Mash and Peas
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
340 g
Côtelettes de porc, désossées
1 pièce(s)
Poire
1 pièce(s)
Oignon rouge
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
2 cs
Cassonade
2 pièce(s)
Patate douce
1 pièce(s)
Branche de romarin
113 g
Pois sucrés
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Informations nutritionnelles
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.