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SuperQuick Chipotle Pork Chops with Red Pepper Relish
Quick Special
Very High Fibre
Quick
New
SuperQuick Chipotle Pork Chops with Red Pepper Relish

with Quick-Cook Potato-Veggie Hash

7 min
Difficulty: 1/3

Ingredients: Pork chop • Diced potatoes (potatoes, sodium metabisulphite) (sulphites) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Sugar snap peas • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Yellow onion • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Green onion.

Allergens

Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame
Fish

Utensils

Small Bowl
Large Non-Stick Pan
Parchment Paper
Baking Sheet
Measuring Spoons
Silicone Brush
Medium Bowl

Tags

Very High Fibre
Classic-plates
Regional-specialty
Quick
New
Speciality
Ingredients
Pork Chops, boneless

Pork Chops, boneless

340 g

Diced Potatoes

250 g

Roasted Peppers

Roasted Peppers

125 g

Sugar Snap Peas

Sugar Snap Peas

113 g

Onion, chopped

Onion, chopped

56 g

Green Onion

Green Onion

2 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.5 cup

Crispy Shallots

Crispy Shallots

28 g

Chipotle Sauce

Chipotle Sauce

2 tbsp

Whole Grain Mustard

Whole Grain Mustard

1 tbsp

Applewood Smoke Spice

Applewood Smoke Spice

7 g

Oil*

Oil*

2.5 tbsp

Salt*

Salt*

0.125 tsp

Pepper*

Pepper*

0.125 tsp

Preparation
1
Sear pork chops
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • In a small bowl, combine Applewood Smoke Spice and chipotle sauce.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
  • While the pan heats, pat pork chops dry with paper towels. Season with salt and pepper.
  • When hot, add pork chops. Sear for 2-3 min per side, until lightly golden.
  • Remove from heat.
  • Transfer pork chops to a parchment-lined baking sheet.
  • Carefully wipe the pan clean.

2
Roast pork chops and finish prep
  • Using a brush, brush chipotle-spice mixture over pork chops.
  • Roast in the middle of the oven for 8-10 min, until cooked through.**
  • Let the pork rest on a cutting board for 5 min before slicing.
  • Meanwhile, trim snap peas.
  • Drain roasted red peppers and roughly chop.
  • Using a clean pair of scissors, snip green onions.
3
Make hash
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then potatoes. Cook for 2-3 min, stirring often, until potatoes begin to brown.
  • Add onions and snap peas. Cook for 3-4 min, stirring often, until sugar snap peas are tender-crisp and potatoes are golden.
  • Add half the mustard. Cook for 30 sec, stirring occasionally, until fragrant and and veggies are coated. Season with salt and pepper.
4
Make pepper relish and serve
  • Meanwhile, in a medum bowl, combine peppers, green onions, remaining mustard and 1/2 tbsp (1 tbsp) oil. (NOTE: We love using olive oil here!) Season with salt and pepper.
  • Thinly slice pork.
  • Divide hash and pork chops between plates.
  • Sprinkle crispy shallots and feta over top of hash.
  • Spoon any pork juices and pepper relish over pork.
Nutrition per serving

900

kcal

Calories

47

g

Fat

15

g

Saturated Fat

78

g

Carbohydrate

19

g

Sugar

10

g

Dietary Fiber

53

g

Protein

115

mg

Cholesterol

1250

mg

Sodium

0.2

g

Trans Fat

2200

mg

Potassium

225

mg

Calcium

7.5

mg

Iron

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