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Easy prep

Agrodolce Pork Chops

with Roasted Carrots & Brussels Sprouts

Cooking time

20 minutes




670 /serving

Algrodolce, or the Italian version of sweet-and-sour, is a lip-smacking combination that’s a natural fit for pork. This addictive dish of browned boneless chops gets its sweet nature from honey and its sour twist from balsamic vinegar. Serve it with a veritable bounty of multicoloured roasted potatoes, sweet carrot cubes and tender Brussels sprouts for a satisfying wintry feast.

We will send you:

  • 300g Pork chops
  • 450g Baby potatoes
  • 15ml Minced garlic
  • 200g Diced carrots
  • 50g Sliced red onions
  • 100g Halved Brussels sprouts
  • 45ml Balsamic vinegar
  • 14g Honey
  • 13.5g Algrodolce spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Milk, Sulphites

You will need:

Medium pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
27 g
Saturated Fat
11 g
740 mg
Total Carbs
68 g
21 g
42 g
10 g
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Roast the vegetables
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes, carrots and Brussels sprouts with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until tender when pierced with a fork.
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Cook the pork
While the vegetables roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the pork rest for 5 minutes before slicing it against the grain.
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Make the agrodolce sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions and garlic; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the vinegar and honey. Cook, stirring frequently, 1 to 2 minutes, until reduced by half. Stir in 2 tbsp butter (double for 4 portions) and season with S&P to taste.
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Plate your dish
Divide the roasted vegetables between your plates. Top with the pork (slice beforehand if desired). Spoon as much of the algrodolce sauce as you’d like over the pork chops. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.