Rosemary Apricot Pork Chops

Name: Rosemary Apricot Pork Chops with Garlicky Brussels Sprout & Onion Jumble
Yield: 2 servings
Ingredients: 1 tsp Rosemary; 1 unit Apricot Jam; 1 Onion; 5 tsp Balsamic Vinegar; 8 oz Brussels Sprouts; 1 unit Chicken Stock Concentrate; 10 oz Pork Chop; 1 clove Garlic; 1 tsp Garlic Powder; 1 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Granulated Sugar, tsp

with Garlicky Brussels Sprout & Onion Jumble

By Recipe0 System

Friends, these are not your average, everyday pork chops. Our chefs have given them a restaurant-worthy makeover! The chops are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts (who needs taters?) round everything out. It’s the savory, hearty 35-minute dinner idea you’ve been craving!

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 tsp Rosemary
1 unit Apricot Jam
1 Onion
5 tsp Balsamic Vinegar
8 oz Brussels Sprouts
1 unit Chicken Stock Concentrate
10 oz Pork Chop
1 clove Garlic
1 tsp Garlic Powder
1 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Granulated Sugar, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Peel and mince or grate garlic.
2

Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.
3

Meanwhile, pat pork* dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.
4

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. TIP: Lower heat if pork begins to brown too quickly.

Turn off heat; transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.
5

Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2-3 minutes. Add minced garlic; cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar; cook until syrupy, 30-60 seconds.

Stir in ¼ cup water (1⁄3 cup for 4 servings), stock concentrate, and 1 tsp sugar (2 tsp for 4); cook until thickened, 3-4 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6

Slice pork crosswise.

Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.

Pork is fully cooked when internal temperature reaches 145°.

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.