with Blueberry-Balsamic Sauce
This hearty dinner features juicy pork chops seasoned with garlic salt and served with a sweet and savoury blueberry-balsamic sauce. Of course, you can't forget the sides: thyme-goat cheese mashed potatoes, crisp snap peas and sautéed baby tomatoes are key supporting players in this elegant and flavourful meal.
Allergens
Utensils
Pork Chops, bone-in
2 unit(s)
Yellow Potato
350 g
Sugar Snap Peas
113 g
Baby Tomatoes
113 g
Shallot
1 unit(s)
Thyme
7 g
Garlic, cloves
2 unit(s)
Cream
113 mL
Goat Cheese, crumbled
0.5 cup
Blueberry Jam
2 unit(s)
Balsamic Vinegar
2 tbsp
Garlic Salt
1 tsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.25 tsp
Unsalted Butter
2 tbsp
- Quarter potatoes.
- 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.
- Meanwhile, trim snap peas.
- Carefully pierce tomatoes with a fork.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then mince or grate garlic.
- Strip thyme leaves from stems, then finely chop.
- Pat pork dry with paper towels. Season with pepper and half the garlic salt.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the top of the oven until cooked through, 8-12 min.**
- Carefully wipe the pan clean.
- When pork is done, transfer to a clean cutting board to rest for 2-3 min.
- Reheat same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Cook, stirring occasionally, until snap peas begin to soften, 1 min.
- Add tomatoes. Cook, stirring occasionally, until snap peas are tender-crisp and tomatoes begin to burst, 2-3 min. Season with salt and pepper, to taste.
- Transfer veggies to a plate.
- Reduce heat to medium.
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl the pan until melted. Add shallots. Cook, stirring often, until softened, 1-2 min.
- Add garlic. Cook, stirring often, until fragrant, 1 min.
- Add jam, vinegar, half the thyme and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, then stir to combine.
- When potatoes are fork-tender, drain and return potatoes to the same pot, off heat.
- Mash goat cheese, cream, remaining thyme, remaining garlic salt and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with pepper.
- Thinly slice pork.
- Stir any resting juices from pork into sauce.
- Divide mashed potatoes, veggies and pork between plates.
- Spoon blueberry-balsamic sauce over pork.
1080
kcal
Calories
65
g
Fat
29
g
Saturated Fat
63
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
53
g
Protein
245
mg
Cholesterol
1200
mg
Sodium
1.5
g
Trans Fat
1800
mg
Potassium
175
mg
Calcium
5
mg
Iron
