April 17, 2019: Here’s another Chefs Plate meal! This is the Rosemary Pork and Apple Chutney with Mashed Sweet Potatoes and Brussels Sprouts. It has a difficulty level of “easy” and takes 30 minutes to cook.
(Have you ever tried Chefs Plate before? If not, you can redeem four plates of food for free here.)
(I thought this was more of a medium difficulty level because unlike the Oven Baked Fish dish which only required the use of an oven to cook everything, this recipe requires both an oven and a pot.)
In any case, first preheat the oven to 450° F.
After washing, drying, and cutting the sweet potatoes into one-inch pieces, put them into a pot and cover with water by one-inch and boil on high heat. Once it’s boiling, reduce heat and simmer for about 12 minutes until the sweet potato are tender. Reserve some of the cooking water and then strain and return the sweet potatoes back to the pot and turn off heat. Add salt and pepper. You can add butter (which we didn’t) and some of the reserved cooking water to then mash the sweet potatoes up.
In the meantime (the recipe asks you to finish cooking the sweet potatoes first before you do this next part, but we did it simultaneously to save time and ensure everything remains hot), prepare the pork chops for searing. Use salt, pepper, and the packet of rosemary to season the pork. Add the pork chops to a hot oiled pan and sear on one side only for 1 to 2 minutes until it’s golden brown.
Next, add the quartered Brussels sprouts to a baking sheet (we used an aluminum foil). Toss it with some oil, salt, and pepper. Put the two pork chops next to the Brussels sprouts with the seared side up. Shove this entire pan of vegetables and pork chops into your oven for 8 to 10 minutes. Put the timer on for five minutes first, so that you can stir the Brussels sprouts a little bit at the halfway point.
Finally, using the same pan that you seared the pork chops with, put in the diced apples and brown sugar.
We made a tiny mistake here and our apples were not diced tiny enough — smaller pieces are better for the chutney. Also, the recipe asked for the apples and brown sugar to be cooked and stirred for 3 to 5 minutes before adding in the mustard, apple cider vinegar, and water, but I actually added these latter ingredients before the 3 minutes was up. In a way, this caused the items to not blend together as well (especially when the apple pieces weren’t small enough to begin with — I was feeling rushed since the items inside the oven were ready already.) Anyway, we ended up with a chunkier chutney.
And then you’re done! Plate the items, and you’re ready to eat. 🙂
The mashed sweet potatoes were delicious and perfectly mashed. We didn’t need any butter for it to taste good (and it’s healthier too). The Brussels sprouts were also so tasty since it was slightly salted and charred in the oven for flavour. The pork chop was very tender, and the tarty apples helped to break up the meatiness.
Overall, it was another great dish. If we were to do this again, we would certainly dice up the apples more and follow the apple chutney instructions for a tad better chutney.
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