5 minutes ago
Rosemary Pork & Apple Chutney
The second recipe of the week from @chefsplate. I chose it because there were three things I've never made before: brussel sprouts, mashed sweet potatoes, and apple chutney. It was an interesting combination and seemed to be a pretty healthy and balanced meal but unfortunately, I didn't enjoy it as much as I'd like to admit.
I felt like the recipe could use some tweaking to give it more flavour and sustenance. The pork chops (rubbed with salt, pepper, and dried rosemary) and brussel sprouts (tossed in oil, salt, and pepper) were very simple and definitely did not need roasting. Since they were not covered or accompanied by water or a broth in the oven, they came out dry. Instead, I would have just cooked them both in a pan - adding water to steam them - and then using butter and fresh rosemary to add flavour. I don't remember the last time I had chutney but I definitely didn't remember it being so acidic. The amount of apple cider vinegar used was a bit too much for my liking and the sourness was quite pronounced. Next time, I would use less of it and also sub out the apple for something a little sweeter, like mango, while adjusting for the amount of sugar used. The texture would also pair well with the rest of the dish. Of course this would disrupt the balance of the meal, so I would have a garlic and herb mashed potato (using russets) instead to counter some of the sweetness. The end result may not be as healthy, but it will make the food tastier.
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