eCook Meal
Sticky Pork & Sweet Potato
with apple sauce & toasted almonds
A classic flavour pairing: pork chop and apple! Served with oven-roasted sweet potato & apple wedges, and a zesty apple & cucumber salad. The classics are classics for a reason!
Serving guide
Choose your portion size.
ROAST WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Coat the Apple wedges in oil, season, and set aside.
FOR THE CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROAST Apple WEDGES
When the sweet potato has been roasting for 10 minutes, scatter over the Apple wedges. Roast for the remaining time.
FRY THE CHOP
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season.
Apple SAUCE
Return the pan, wiped down, to medium heat with 10g of butter. When the butter starts foaming, add the grated Garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 5ml of sweetener (to taste). Simmer until thickening, 2-3 minutes. Season.
FRESH & FINISHED
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the Cucumber half-moons. Plate up the roast potato & apple, and the pork chop drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef!
ROAST WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Coat the Apple wedges in oil, season, and set aside.
FOR THE CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROAST Apple WEDGES
When the sweet potato has been roasting for 10 minutes, scatter over the Apple wedges. Roast for the remaining time.
FRY THE CHOP
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season.
Apple SAUCE
Return the pan, wiped down, to medium heat with 20g of butter. When the butter starts foaming, add the grated Garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 10ml of sweetener (to taste). Simmer until thickening, 2-3 minutes. Season.
FRESH & FINISHED
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the Cucumber half-moons. Plate up the roast potato & apple, and the pork chops drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef!
ROAST WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Coat the Apple wedges in oil, season, and set aside.
FOR THE CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROAST Apple WEDGES
When the sweet potato has been roasting for 10 minutes, scatter over the Apple wedges. Roast for the remaining time.
FRY THE CHOP
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season.
Apple SAUCE
Return the pan, wiped down, to medium heat with 30g of butter. When the butter starts foaming, add the grated Garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 15ml of sweetener (to taste). Simmer until thickening, 3-4 minutes. Season.
FRESH & FINISHED
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the Cucumber half-moons. Plate up the roast potato & apple, and the pork chops drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef!
ROAST WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Coat the Apple wedges in oil, season, and set aside.
FOR THE CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROAST Apple WEDGES
When the sweet potato has been roasting for 10 minutes, scatter over the Apple wedges. Roast for the remaining time.
FRY THE CHOP
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season.
Apple SAUCE
Return the pan, wiped down, to medium heat with 40g of butter. When the butter starts foaming, add the grated Garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 20ml of sweetener (to taste). Simmer until thickening, 3-4 minutes. Season.
FRESH & FINISHED
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the Cucumber half-moons. Plate up the roast potato & apple, and the pork chops drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R321.86
for 4 servings · R80.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
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Apple Sauce needs 240 mlHandmade Pink Lady® Apple Sauce 225 g R64.99 · whole pack (size can't be divided)R64.99
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pork Loin Chops needs 880 gPork Loin Chops Avg 650 g 650 g at R112.44 · 1.35× packR152.23
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Shopping
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Frequently Asked Questions
What is the preparation time for Sticky Pork & Sweet Potato?
The preparation time for Sticky Pork & Sweet Potato with apple sauce & toasted almonds is between 25 and 30 minutes.
What is the total time required to make Sticky Pork & Sweet Potato with apple sauce & toasted almonds?
The total time required to make Sticky Pork & Sweet Potato with apple sauce & toasted almonds is between 30 and 35 minutes.
How many servings does Sticky Pork & Sweet Potato provide?
4 servings
What are the main ingredients in Sticky Pork & Sweet Potato?
Almonds, Apple, Apple Sauce, Cucumber, Garlic, Green Leaves, Lemon Juice, Pork Loin Chop, Sweet Potato
What is the nutritional information of Sticky Pork & Sweet Potato?
Calories: 911, Carbs: 82 grams, Fat: grams, Protein: 54.8 grams, Sugar: 41.4 grams, Salt: 432 grams
How do I prepare Sticky Pork & Sweet Potato?
FRY THE CHOP: Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season. FOR THE CRUNCH: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRESH & FINISHED: In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the cucumber half-moons. Plate up the roast potato & apple, and the pork chops drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef! ROAST WEDGES: Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Coat the apple wedges in oil, season, and set aside. ROAST APPLE WEDGES: When the sweet potato has been roasting for 10 minutes, scatter over the apple wedges. Roast for the remaining time. APPLE SAUCE: Return the pan, wiped down, to medium heat with 20g of butter. When the butter starts foaming, add the grated garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 10ml of sweetener (to taste). Simmer until thickening, 2-3 minutes. Season.
What should be prepared from my kitchen to make Sticky Pork & Sweet Potato?
Almonds, Apple, Apple Sauce, Cucumber, Garlic, Green Leaves, Lemon Juice, Pork Loin Chop, Sweet Potato
How many calories does Sticky Pork & Sweet Potato have?
911 calories
How much fat content does Sticky Pork & Sweet Potato have?
grams