Pork Chops with Apple Mostarda, Roasted Sweet Potato and Walnut & Blue Cheese Salad
  • Prep time: 30 minutes
  • Calories: 630
Mostarda is not mustard. It’s not sweet or acidic. It’s not salty or spicy. In truth, it's none of those things alone. It’s made mostly of fruit, but is neither jam nor dessert. It’s closest, maybe, to a relish but what a relish! You will serve it over succulent, spiced pork chops, seared and lightly basted on the stove. For sides you will roast baby sweet potatoes and toss with toasted walnuts & crumbled blue cheese. #youplateit
  • 2 Pork Chops
  • 700 Grams of Sweet Potato (small)
  • 1 Green Apple
  • 1 Small Bunch of Flatleaf Parsley
  • 0.5 Tablespoons of Dijon Mustard
  • 0.125 Cups of Blue Cheese
  • 0.125 Cups of Walnuts
  • 0.5 Tablespoons of YPI Pork Chop Spice Mix
  • 1 Tablespoons of Butter (pantry)

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Halve the sweet potatoes lengthwise, then cut again crosswise; or cut into 1-1½ cm wedges. Core and small dice the apple. Roughly chop the walnuts. Pick the parsley leaves; discarding stems.

Roast Sweet Potatoes:

Place the sweet potatoes on a lined baking tray. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer, and roast for about 20 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Toast Walnuts:

Heat a large pan 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.

Make Apple Mostarda:

In the same pan, add olive oil on medium-high until hot. Add the diced apple, then cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the mustard and 2 TBS of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes. Transfer to a bowl. Wipe out the pan.

Cook Pork Chops:

Pat the pork chops dry with paper towel; season both sides with salt, pepper and the spice mix (tapping off any excess). In the same pan, heat olive oil on medium-high until hot. Add the 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.

You Plate It:

To the bowl of toasted walnuts, add the roasted sweet potatoes, blue cheese (crumble as you add), and the parsley. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Transfer to plates with the cooked pork chops. Top the pork chops with the apple mostarda. Enjoy!