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Pork Chops & Multicolor Hash

with Creamy Mustard sauce

Cooking time

0 minutes




0 /serving

The warm flavours of winter are showcased in this seasonal recipe. Juicy pork chops are coated in a blend of aromatic spices and finished in a rich pan sauce. A wholesome and colourful sweet potato hash studded with Brussels sprouts and apple is the perfect sweet and savoury sidekick in this hearty feast. Approximately 684 calories per serving.

We will send you:

  • 600g Pork chops
  • 685g Sweet potatoes
  • 225g Brussels sprouts
  • 7g Bunch mint
  • 1 Lemon
  • 1 Red onion
  • 1 Cortland apple
  • 7.5g All-purpose flour
  • 15ml Whole grain mustard
  • 2 tsp Winter hash spice blend
  • 1 Packet sour cream

You will need:

Olive oil & butter
Salt & pepper
2 large pans
Total Fat
0 g
Saturated Fat
0 g
0 mg
Total Carbs
0 g
0 g
0 g
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Mise en place
• Wash and dry the fresh produce.
• Peel and small dice the sweet potatoes.
• Peel the onion; cut into half-inch wedges and separate the layers.
• Remove and discard the stem-ends of the Brussels sprouts. Quarter the Brussels sprouts.
• Halve and juice the lemon; remove any seeds.
• Core and small dice the apple; toss with a drizzle of lemon juice (to prevent browning).
• In a bowl, combine the sour cream and half of the remaining lemon juice; season with S&P to taste.
• Pick the mint leaves off the stems; discard the stems.
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Cook the sweet potatoes
• In a large pan, heat a generous drizzle of olive oil on medium-high until hot.
• Add the sweet potatoes; season with S&P. Cook, stirring occasionally, 5 to 6 minutes, or until browned and slightly tender.
• Transfer to a plate.
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Finish the hash
• In the same pan used to cook the sweet potatoes, add a drizzle of olive oil on medium-high until hot.
• Add the onion and Brussels sprouts to the hot pan; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn the heat down to medium.
• Add the apple, half the spice blend and cooked sweet potatoes to the pan. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant.
• Add 1 tbsp of butter and the remaining lemon juice; season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.
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Coat & cook the pork
• While the hash cooks, combine the flour and remaining spice blend in a shallow bowl.
• Pat the pork dry with paper towels; season with S&P on both sides.
• Dredge the seasoned pork in the flour-spice blend mixture (tapping off any excess).
• In a large pan (nonstick, if possible), heat a generous drizzle of olive oil on medium-high until hot.
• Add the coated pork to the hot pan and cook, 1 to 3 minutes per side, or until golden brown and cooked through.
• Transfer to a plate, leaving any browned bits (or fond) in the pan.
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Finish the pork & serve your dish
• Add the mustard, 2 tbsp of butter, 1 tbsp of seasoned sour cream and ¼ cup of water to the pan of reserved fond; season with S&P.
• Cook on medium, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume.
• Add the cooked pork and cook, spooning the sauce on top, 30 seconds to 1 minute, or until coated; season with S&P to taste.
• Transfer the finished pork and finished hash to serving dishes.
• Garnish both serving dishes with the mint (roughly chopping before adding) and serve with the remaining seasoned sour cream. Bon appétit!