Pork Chops & Apple Mostarda with Roasted Sweet Potato, Toasted Walnut & Blue Cheese Salad
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 4 Boneless, Center-Cut Pork Chops
- 15 Ounces Baby Sweet Potatoes
- 1 Granny Smith Apple
- 1 Lemon
- 1 Bunch Parsley
- 2 Tablespoons Butter
- 1 Tablespoon Light Brown Sugar
- 1 Tablespoon Whole Grain Dijon Mustard
- 1/4 Cup Crumbled Blue Cheese
- 1/4 Cup Walnuts
- 1 Tablespoon Pork Chop Spice Blend (Ground Fennel Seed, Ground Coriander, Ground Nutmeg & Ground Cardamom)
Directions
-
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the sweet potatoes lengthwise. Core and small dice the apple. Roughly chop the walnuts. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemon.
-
Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides up. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.
-
While the sweet potatoes roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the apple; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the mustard, brown sugar and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to a bowl. Rinse and wipe out the pan.
-
While the sweet potatoes continue to roast, heat the pan used to make the apple mostarda on medium-high until hot. Add the walnuts. Toast, stirring occasionally, 2 to 4 minutes, or until lightly browned and fragrant. Transfer to a large bowl. Wipe out the pan.
-
While the sweet potatoes continue to roast, pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend (tapping off any excess). In the pan used to toast the walnuts, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops. Cook 3 to 4 minutes on the first side, or until browned. Flip and add the butter. Cook, occasionally tilting the pan and spooning the butter over the pork chops, 3 to 4 minutes, or until browned and cooked through. Remove from heat.
-
To the bowl of toasted walnuts, add the roasted sweet potatoes, cheese, parsley and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish with the cooked pork chops. Top the pork chops with the apple mostarda. Enjoy!