Sage Pork Chops and Apple Chutney
with Onion Gravy
Sage and pork are a classic pairing made even more delicious with a side of apple chutney and creamy mash. A drizzle of onion gravy finishes this dish perfectly!
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
340 g
Pork Chops, boneless
7 g
Sage
2 unit
Gala Apple
460 g
Russet Potato
113 g
Yellow Onion
2 unit
Chicken Broth Concentrate
170 g
Carrot
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Garlic, cloves
¼ cup
Milk
(Contains Milk)
½ tsp
Sugar
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. 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. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, peel, then cut carrot into 1/2-inch coins.Add carrots and 1 tbsp (2 tbsp) oil to a parchment lined-baking sheet. Season with salt and pepper, then toss to combine.Roast carrots in the top of the oven, tossing halfway through, until carrots are tender, 12-14 min.
Strip sage leaves from stems, then finely chop.Pat pork dry with paper towels. Season with salt, pepper and half the sage.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until pork is golden, 2-3 min per side.Transfer pork to an unlined baking sheet.Roast in the middle of the oven until pork is cooked through, 6-10 min.**
Peel, core then cut apple into 1/4-inch cubes.Peel, then cut onion into 1/4-inch cubes.Heat a small pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then apples and half the onions.Cook, stirring often, until apples have softened, 4-5 min.Sprinkle 1/2 tsp (1 tsp) sugar over apples. Using a potato masher, lightly mash apples.Season with salt and pepper to taste. Set aside.
Peel, then mince or grate garlic.Reheat the same pan (from step 3) over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then garlic, remaining onions and remaining sage. Season with salt and pepper. Cook, stirring often, until onions soften, 2-3 min.Sprinkle flour over onions. Cook, stirring frequently, until coated, 1 min.Add broth concentrates and 1/2 cup (1 cup) water to the pan with onions. Cook, stirring often, until gravy thickens slightly, 2-3 min.Season with salt and pepper, to taste.
Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Thinly slice pork.Divide pork, mash, carrots and apple chutney between plates.Spoon gravy over pork and mash.
