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Fresh pre-cut ingredients
20 minutes

Pan-Seared Pork Chops with Parsnip ‘Stuffing’

Roasted Brussels Sprouts & Pan Jus

Cooking time

20 minutes




630 /serving

This holiday greeting card is signed, sealed and delivered in 20 minutes. Meat, stuffing and gravy are synonymous with celebration and we’ve rejigged that holy trinity for a mouth-watering mid-week meal. The boneless chops are pan-browned to perfection, with the drippings going into a succulent pan jus made from apple juice and butter. The Brussels sprouts go into the oven, because every festive table needs its roasted veg. And our ingenious ‘stuffing’ comes together with diced parsnips, mirepoix and croutons doused with earthy dried herbs like thyme, tarragon and sage.

We will send you:

  • 300g Pork chops
  • 200g Halved Brussels sprouts
  • 150g Mirepoix
  • 200g Diced parsnips
  • 60ml Vegetable demi-glace
  • 25g Croutons
  • 60ml Apple juice
  • 7.5g Savoury Thyme & Tarragon spices (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)

Contains: Milk, Wheat

You will need:

Medium oven-safe pan
Large pan
Sheet pan
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
15 g
840 mg
Total Carb
50 g
14 g
41 g
9 g
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Roast the Brussels sprouts
Preheat the oven to 450°F. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender. Set aside in a warm spot.
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Cook the pork
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ⅓ of the spices and S&P. Cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Start the ‘stuffing’
Meanwhile, in a medium, oven-safe pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the mirepoix, parsnips, ½ the remaining spices and S&P. Sauté, 3 to 5 min., until browned and tender. Add ½ the apple juice, ¼ of the demi-glace and 1 tbsp butter (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until slightly thickened. Add the croutons; stir well.
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Make the pan jus
Heat the reserved pan on medium-high. Add 1 tbsp water, 1 tbsp butter (double both for 4 portions), the remaining apple juice, remaining demi-glace and remaining spices. Cook, stirring often, 2 to 3 min., until slightly reduced; season with S&P. Set aside in a warm spot.
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Finish the ‘stuffing’
Switch the oven to broil. Broil the ‘stuffing’, 2 to 3 min., until golden and slightly crispy on top.
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Plate your dish
Divide the Brussels sprouts and ‘stuffing’ between your plates. Top with the pork (slice beforehand if desired) and spoon the pan jus over. Bon appétit!

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