Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spiced Pork & Winter Hash

with Brussels Sprouts, Sweet Potatoes & Apple

Spiced Pork & Winter Hash with Brussels Sprouts, Sweet Potatoes & Apple
Cook Time
20-30mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 645 calories

Hash, a hearty potato and onion dish, gets a seasonally inspired upgrade in this recipe. We’re showcasing sweet potatoes in our hash—and adding Brussels sprouts and crisp apple to the mix. Warming spices (paprika, coriander, nutmeg and caraway seeds­) bring it all together, making the perfect savory-sweet side for our centerpiece of seared pork chops. We’re finishing the pork in a complex, rich pan sauce made with whole grain mustard and lemon-seasoned sour cream.

Spiced Pork & Winter Hash with Brussels Sprouts, Sweet Potatoes & Apple  ingredients
  • 4 Boneless, Center-Cut Pork Chops
  • Pounds Sweet Potatoes
  • ½ Pound Brussels Sprouts
  • 1 Apple
  • 1 Lemon
  • 1 Red Onion
  • 1 Bunch Mint
  • 4 Tablespoons Butter
  • 2 Tablespoons All-Purpose Flour
  • 1 Tablespoon Whole Grain Dijon Mustard
  • ¼ Cup Sour Cream
  • 2 Teaspoons Pork & Hash Spice Blend (Whole Caraway Seeds, Sweet Paprika, Ground Coriander & Ground Nutmeg)
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the sweet potatoes. Peel the onion; cut into wedges and separate the layers. Quarter the Brussels sprouts. Core and small dice the apple. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. In a bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste.

Start the hash:
2 Start the hash:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and slightly tender.

Finish the hash:
3 Finish the hash:

Add the onion and Brussels sprouts to the pan of sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the apple and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add half the butter and the juice of the remaining lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Coat & cook the pork:
4 Coat & cook the pork:

While the hash cooks, combine the flour and remaining spice blend on a plate. Pat the pork dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned pork with the flour-spice blend mixture (tapping off any excess). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated pork and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Finish & serve your dish:
5 Finish & serve your dish:

Add the mustard, remaining butter, 1 tablespoon of seasoned sour cream and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Add the cooked pork and cook, occasionally spooning the sauce on top, 30 seconds to 1 minute, or until coated; season with salt and pepper to taste. Transfer the finished pork and finished hash to serving dishes. Garnish with the mint (roughly chopping before adding) and remaining seasoned sour cream. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the sweet potatoes. Peel the onion; cut into wedges and separate the layers. Quarter the Brussels sprouts. Core and small dice the apple. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. In a bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste.

2 Start the hash:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and slightly tender.

Start the hash:
Finish the hash:
3 Finish the hash:

Add the onion and Brussels sprouts to the pan of sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the apple and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add half the butter and the juice of the remaining lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

4 Coat & cook the pork:

While the hash cooks, combine the flour and remaining spice blend on a plate. Pat the pork dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned pork with the flour-spice blend mixture (tapping off any excess). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated pork and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Finish & serve your dish:
5 Finish & serve your dish:

Add the mustard, remaining butter, 1 tablespoon of seasoned sour cream and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Add the cooked pork and cook, occasionally spooning the sauce on top, 30 seconds to 1 minute, or until coated; season with salt and pepper to taste. Transfer the finished pork and finished hash to serving dishes. Garnish with the mint (roughly chopping before adding) and remaining seasoned sour cream. Enjoy!