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Seared Pork Chops with Citrus & Roasted Pepper Salsa

over Swiss Chard & Sweet Potato Mash

Cooking time

35 minutes




690 /serving

Taste the rainbow with this colourful dish of silky sweet potato mash topped with Swiss chard and perfectly seared boneless pork chops. You’ll add brightness to the whole meal with the vibrant salsa, which you’ll throw together lickity-split by tossing sweet roasted red pepper pieces with lime juice and sunny orange segments (helloooo, vitamin C).

We will send you:

  • 300g Pork chops
  • 1 Lime
  • 450g Sweet potatoes
  • 1 Orange
  • ½ Bunch of Swiss chard
  • 1 Roasted red pepper
  • 12g Seared pork, salsa & Swiss chard spice blend (onion, garlic, paprika, salt, cumin, brown sugar, red bell pepper, oregano, coriander seeds, cayenne pepper, black pepper, thyme, sunflower oil, smoked hickory flavour)

Contains: Milk

You will need:

Medium pot
Large pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
32 g
Saturated Fat
12 g
790 mg
Total Carbs
63 g
17 g
40 g
12 g
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Mise en place
Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Zest and juice the lime. Small-dice the roasted red pepper. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and pith. Over a bowl, cut between the membranes to separate the orange segments; keep the juice. Strip the Swiss chard leaves from their stems; roughly chop the stems and leaves, keeping them separate.
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Prepare the sweet potato mash
Add the sweet potatoes to the pot of boiling water. Cook, 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions), as much of the lime zest as you’d like and a drizzle of oil. Using a fork (or potato masher), mash the mixture to your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Cook the pork
While the sweet potatoes cook, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ⅓ of the spice blend and S&P. Add the seasoned pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan. Set the pork aside in a warm spot.
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Make the salsa
While the pork cooks, in a medium bowl, combine the orange segments and juice, roasted red peppers and as much of the lime juice as you’d like. Drizzle with olive oil; season with ½ the remaining spice blend and S&P to taste.
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Cook the Swiss chard
In the reserved pan of fond, heat a drizzle of oil on medium. Add the Swiss chard stems and cook, stirring frequently, 3 to 4 minutes, until starting to soften. Add the Swiss chard leaves and cook, 2 to 3 minutes, until wilted; season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the sweet potato mash between your plates. Top with the Swiss chard and pork chops. Spoon the salsa over the pork chops. Bon appétit!

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