Pork Chops with Apple Mostarda, Roasted Sweet Potato and Walnut & Blue Cheese Salad
- Prep time: 30 minutes
- Calories: 630
- 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!