Jammy Pork Chops

Name: Jammy Pork Chops with Shallot-Thyme Pan Stuffing & Roasted Green Beans
Yield: 2 servings
Ingredients: 6 oz Green Beans; 1/4 oz Thyme; 2 unit Chicken Stock Concentrate; 1 unit Fig Jam; 12 oz Pork Chop; 1 unit Demi-Baguette; 1 unit Shallot

with Shallot-Thyme Pan Stuffing & Roasted Green Beans

By Recipe0 System

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up tender pork chops with custardy shallot-thyme pan stuffing (psst—that’s stuffing made in a pan!) and crisp roasted green beans. To finish things off, the pork is drizzled with a life-affirming fig jam sauce. Talk about a dream come true!

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

6 oz Green Beans
1/4 oz Thyme
2 unit Chicken Stock Concentrate
1 unit Fig Jam
12 oz Pork Chop
1 unit Demi-Baguette
1 unit Shallot

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce.

Halve, peel, and thinly slice shallot. Thinly slice celery crosswise. Strip thyme leaves from stems; mince leaves until you have 1 tsp. Dice baguette into ½-inch pieces.

In a small bowl, combine half the stock concentrates (you’ll use the rest later) and ¼ cup water.

4 SERVINGS: Mince thyme leaves until you have 2 tsp. Use ½ cup water.
2

Pat pork* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Remove pan from heat. Transfer pork to a cutting board to rest.
3

While pork cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until browned and tender, 10-12 minutes.
4

Meanwhile, heat 2 TBSP butter and a drizzle of olive oil in a large pan over medium-high heat. Add diced baguette; toast, stirring, until golden brown and crisp, 5-7 minutes. Transfer to a plate. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium-high heat. Add shallot and celery; cook until tender, 3-5 minutes. Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed, 1-2 minutes. Turn off heat; cover to keep warm.

4 SERVINGS: Use 3 TBSP butter.

TIP: Prefer a softer stuffing? Add a splash more water after stirring in the stock mixture.
5

Heat pan used for pork over mediumhigh heat. Add jam, ¼ cup water, and remaining stock concentrates. Bring to a boil and cook, stirring occasionally, until reduced, 2-3 minutes.

Remove from heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.
6

Thinly slice pork crosswise.

Divide pork, green beans, and stuffing between plates. Spoon pan sauce over pork and serve.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.