Pork chops with apple chutney and root vegetable rumbledethumps

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork chops with apple chutney and root vegetable rumbledethumps

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious

2 Servings, 480 Calories/Serving

35–50 Minutes

This is our healthy spin on a Scottish pub food classic: a root vegetable and cabbage mash served alongside pork chops topped with an easy apple chutney.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic Granny Smith or other apple
  • 1 organic rutabaga
  • Sunbasket chutney base (maple syrup - apple cider vinegar - whole grain Dijon mustard)
  • 1 organic turnip
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ¼ pound organic shredded Savoy or other cabbage
  • 2 boneless pork loin chops (about 6 ounces each)
Chef's Tip
Make It Ahead
The apple chutney and rumbledethumps (Steps 1 and 2, minus the parsley prep) can be prepared up to 1 day ahead. Let the chutney and rumbledethumps cool, then cover and refrigerate separately overnight. When ready to serve, gently rewarm the chutney, adding 1 to 2 tablespoons water as needed to loosen it, and gently reheat the rumbledethumps as you proceed with Step 3 and prep the parsley.

Nutrition per serving

Calories 480, Total Fat 14g (18% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 300mg (13% DV), Total Carb. 46g (17% DV), Fiber 10g (36% DV), Total Sugars 29g (Incl. 9g Added Sugars, 18% DV), Protein 43g

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the apple chutney

Bring a large sauce pot of lightly salted water to a boil for the rumbledethumps.
  • Peel, core, and coarsely chop the apple.
  • Trim the root end from the rutabaga; peel and coarsely chop the rutabaga. Set aside all but ½ cup [1 cup] rutabaga for the rumbledethumps.
In a small sauce pot over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the apple and ½ cup [1 cup] rutabaga and cook, stirring occasionally, until the apple is softened and the rutabaga is lightly browned, 3 to 5 minutes.
Add the chutney base and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the rutabaga is tender, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the chutney cooks, prepare the rumbledethumps.

2

Prep and cook the rumbledethumps

  • Peel the turnip and coarsely chop.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
To the pot of boiling water, add the turnip and remaining rutabaga and cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the cabbage and cook until tender, 1 to 2 minutes.
Drain the vegetables and return to the pot. Using a fork, masher, or the bottom of a bowl, mash the vegetables. Stir in half the parsley and season to taste with salt and pepper.
While the rumbledethumps cooks, prepare the pork.

3

Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate.

Serve

Transfer the pork to individual plates, top with the apple chutney, and garnish with the remaining parsley. Serve the rumbledethumps on the side.
Kids Can!
  • Measure the rutabaga.
  • Measure the water for the chutney.
  • Strip the parsley leaves.
  • Garnish the pork.