2022-W41 Gap Fill (Bone-in Pork Chops)
with Sweet Potatoes and Broccolini
This is not your Mom's cranberry sauce! Perfectly seasoned bone-in pork chops are topped with a luscious tart and sweet cranberry jus. Add roasted broccolini and buttery sweet potato mash to the mix, you might not want to share this dinner!
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
2 pièce(s)
Côtelettes de porc, avec os
28 g
Canneberges séchées
(Peut contenir Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
1 pièce(s)
Concentré de bouillon de poulet
2 cs
Sirop d'érable
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
4 g
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
227 g
Brocoli
10 g
Mélange d'épices de Montréal
(Contient Moutarde Peut contenir Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Patate douce
25 g
Rondelle de beurre
1 pièce(s)
Branche de romarin
Pas inclus dans votre livraison
2 cs
Huile*
3 cs
Beurre non salé*
0.13 cc
Poivre*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- 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.
- Pat pork dry with paper towels.
- Sprinkle over 3/4 tsp Montreal Spice Blend (dbl for 4 ppl), then season with salt.
- 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-brown, 2-3 min per side.
- Transfer pork to a parchment-lined baking sheet.
- Roast pork in the middle of the oven until cooked through, 9-12 min.**
- Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Add broccolini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the top of the oven, flipping halfway through, until golden-brown, 7-10 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)
- Meanwhile, roughly chop cranberries.
- Heat the same pan (from step 3) over medium.
- Add broth concentrate, cranberries and 1/2 cup water (dbl for 4 ppl) to the pan.
- Bring to a simmer, scraping any brown bits from the bottom of the pan. Cook, stirring occasionally, until cranberries soften, 3-4 min.
- Add vinegar and 1 tbsp maple syrup (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 2-3 min. Season with salt and pepper, to taste.
- Remove pan from heat.
- Stir in 1 tbsp butter (dbl for 4 ppl) until melted.
- Meanwhile, mash 2 tbsp butter (dbl for 4 ppl) into the pot with sweet potatoes. Season with salt and pepper, to taste.
- Mash brown butter and remaining maple syrup into sweet potatoes until creamy. Season with salt and pepper, to taste.
- Divide sweet potatoes between plates, then sprinkle over pecans.
- Divide broccolini and pork chops between plates.
- Drizzle cranberry pan-jus over pork