Pork Chops
with Rosemary-Grape Salsa, Sweet Potatoes, and Roasted Broccolini
Don’t limit salsa to the tomato variety! Play with different combinations of fruit, onions, and herbs for endless possibilities. The sweet and savory combination of grapes, rosemary, and shallot pairs perfectly with juicy pork chops and sweet potatoes. You’ll be hooked!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Rosemary
12 ounce
Sweet Potatoes
6 ounce
Baby Broccoli
4 ounce
Red Grapes
1 unit
Shallot
12 ounce
Boneless Pork Chops
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 450 degrees. Peel and cut the potatoes into ½-inch cubes. Trim and discard the bottom inch from the broccolini. Strip the rosemary of the sprig and finely chop the leaves.
Roast the potatoes: Toss the potatoes on one side of a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 12 minutes.
While the potatoes roast, quarter the grapes. Halve, peel, and finely chop the shallot. Heat a drizzle of olive oil in a large pan over medium heat. Add the shallot and ½ teaspoon rosemary and cook, tossing for 3-4 minutes, until softened. Transfer the mixture to a small bowl and toss with the grapes. Season with salt and pepper.
Remove the baking sheet from the oven. Toss the broccolini on the opposite side with a drizzle of olive oil and a pinch of salt and pepper. Flip the potatoes and return to the oven for 12-15 minutes, until both are tender and golden brown.
Meanwhile, heat another drizzle of olive oil in the same pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Add them to the pan and cook for 3-5 minutes per side, until cooked to desired doneness.
Plate: Serve the pork chops with the sweet potatoes and roasted broccolini to the side. Top with the rosemary-grape salsa and enjoy!
