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Pork Chop, with Crispy Brussel Sprouts, and Squash Puree

$12.50

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Pork Chop, with Crispy Brussel Sprouts, and Squash Puree


  • Pork Chop

  • Shaved Brussel sprouts

  • Cubed butternut squash

  • Pomegranates

  • Apple chutney*

  • Chicken stock

1.Preheat the oven to 400.


2.Butternut Squash – Use a sheet pan.


1.Liberally cover squash with salt, pepper, and olive oil on a sheet pan and roast for 25-30 minutes.


2.When butternut squash is soft, slightly brown, it is ready to take out of the oven.


3.Blend the squash:


1.Either using a Food Processer OR Blender.


NOTE -  If difficult to blend add water or chicken stock, a tablespoon at a time to loosen up


3.Brussels Sprouts – On a separate Sheet Pan.


1.Liberally cover sprouts with salt, pepper, and olive oil


2.Roast for 12 minutes. Occasionally take tongs and toss sprouts around sheet pan. (Start the Brussels Sprouts about 20 minutes into roasting the squash,


4.Meanwhile- Pork Chops, use an oven proof pan or cast-iron skillet, get pan hot over medium high heat.. Add olive oil to pan,


1.Salt and pepper both sides of the pork chop.


2.Sear the pork chop on the first side until golden brown about 2-3 minutes.


3.Flip the pork chop and sear on other side about 1-2 minutes.


4.Then put the whole pan into the oven for 9-12 minutes.


5.When pork chops are finished (test with instant read thermometer, should read 140 degrees, or refer to back page for guidance) set aside to rest.


5.Apple Chutney In the same pan that you cooked the pork chop (caution handle will be hot) put the pan back on the burner and turn to medium.  Add the bag of apple chutney and then a few splashes of the chicken stock to deglaze, scraping any bits off bottom of pan with flat spoon or spatula. Season with salt and pepper, let simmer for 3-4 minutes.


  *Apple chutney mix – apple, shallot, apple cider, thyme, basil, olive oil, salt, pepper

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