Roasted Pork and Apples with Butternut Squash Purée

Roasted Pork and Apples with Butternut Squash Purée

4.0 86 ratings

Prep. 40 min

Total 1 h 25 min

4 portions

Ingredients

Marinade

cider vinegar
30 g
runny honey
30 g
wholegrain mustard
15 g
olive oil
10 g
pork chops boneless, visible fat removed (approx. 230 g each)
4

Pork Chops

onion thinly sliced (5 mm)
1
eating apples cored, each cut into 6-8 wedges
2
fresh sage leaves
15
fine sea salt
1 tsp
ground black pepper
¼ tsp
cider
70 g

Butternut Squash Purée

butternut squash (1000-1300 g), peeled, diced (2 cm)
1
skimmed milk
50 g
fresh spinach leaves
200 g
unsalted butter diced
30 g
fine sea salt to taste
1 - 1 ½ tsp
ground black pepper
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Protein 32 g

Energy 2087 kJ / 498 kcal

Fat 22 g

Carbohydrates 37 g

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