Sweet Apple Pork Chops
with Mashed Potatoes and Snap Peas
Pork has a way of embracing fruity flavors like no other protein. In this recipe, we’re smothering it in chunks of tender, saucy apple, which add a welcome touch of sweetness to the mildness of the meat. On the side, we’ve got sugar snap peas and a mash that tucks cauliflower into the potatoes—it’s so good, no one will notice that you snuck in some extra veggies!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
12 ounce
Pork Chops
½ teaspoon
Dried Thyme
6 ounce
Sugar Snap Peas
1 unit
Apple
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Wash and dry all produce. Dice potatoes into 1-inch cubes. (TIP: For a smoother mash, peel potatoes first.) Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and return to pot. Keep covered until ready to mash.
While potatoes cook, trim any tough ends or strings from snap peas. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until tender, 10-12 minutes.
Meanwhile, pat pork dry with paper towels; season all over with salt, pepper, and ½ tsp thyme (we sent more). Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
Halve, core, and dice apple into ½-inch pieces. Heat 1 TBSP butter and a drizzle of oil in pan used for pork over medium heat. Add apple; season with salt and pepper. Cook, stirring occasionally, until golden, 5-7 minutes. Stir in stock concentrate and ½ cup water. Increase heat to medium high and cook until apple is tender, 3-4 minutes. Turn off heat.
Add sour cream and 1 TBSP butter to pot with potatoes. (TIP: If potatoes have cooled, reheat briefly over low heat.) Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
Divide snap peas, potatoes, and pork between plates. Top pork with sauce, making sure to include apple pieces.
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