Sugar Shack Maple-Glazed Pork Chops
with Herby Roasted Yellow and Sweet Potato Jumble
A sweet, punchy mustard-kissed gravy jazzes up this traditional pork and potato supper. This easy meal is comfort food at its finest.
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
250 g
Pomme de terre à chair jaune
1 pièce(s)
Patate douce
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
1 pièce(s)
Échalote
14 g
Fresh flat-leaf parsley and thyme
7 g
Mélange d’épices acidulé à l’ail
(Contient Sulfites Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)
170 g
Haricots verts
1 pièce(s)
Concentré de bouillon de poulet
20 g
Mélange d'épices pour sauce
(Contient Soya, Blé Peut contenir Lait, Moutarde, Arachides, Sésame, Sulfites, Noix, Gluten)
1 cs
Sauce Worcestershire
(Peut contenir Sésame, Blé, Sulfites, Moutarde, Soya, Gluten, Crustacés, Lait, Noix, Oeuf, Poisson)
2 cs
Sirop d'érable
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Preheat the oven to 425˚F.
- Remove any brown spots from potatoes and cut into 1/2-inch cubes.
- Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, add 2 cups (4 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot (use same for 4 servings). Cover and bring to a boil over high.
- Peel, then finely chop shallot.
- Trim green beans.
- Strip 1 tsp (2 tsp) thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Pat pork dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 2-3 min per side, until golden. - Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the top of the oven for 8-12 min, until cooked through.**
- Remove to plate. Cover loosely with foil to keep warm.
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) butter, then shallot. Season with salt and pepper. Cook for 2-3 min, stirring often, until softened.
- Sprinkle Gravy Spice Blend over shallots, then stir to coat.
- Add 1 cup (1 1/2 cups) water, broth concentrate, mustard, maple syrup and Worcestershire sauce. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Meanwhile, add green beans to the boiling water. Cook for 1-2 min, stirring occasionally, until tender-crisp.
- Drain beans and return to the same pot, off heat. Season with salt and pepper.
- When potatoes are done, sprinkle with thyme and half the parsley, then toss to coat.
- Thinly slice pork.
- Divide potato jumble, green beans and pork between plates.
- Top with gravy and sprinkle with remaining parsley.