![Roasted Pork and Apples with Butternut Squash Purée Roasted Pork and Apples with Butternut Squash Purée](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/5A3619A9-99C9-4BE3-B917-85B30481A1FA/Derivates/28c05c9b-e5f7-4122-9c16-5b95adabdbd3.jpg)
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Ingredients
Marinade
- 30 g cider vinegar
- 30 g runny honey
- 15 g wholegrain mustard
- 10 g olive oil
- 4 pork chops, boneless, visible fat removed (approx. 230 g each)
Pork Chops
- 1 onion, thinly sliced (5 mm)
- 2 eating apples, cored, each cut into 6-8 wedges
- 15 fresh sage leaves
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 70 g cider
Butternut Squash Purée
- 1 butternut squash (1000-1300 g), peeled, diced (2 cm)
- 50 g skimmed milk
- 200 g fresh spinach leaves
- 30 g unsalted butter, diced
- 1 - 1 ½ tsp fine sea salt, to taste
- ¼ tsp ground black pepper
- Nutrition
- per 1 portion
- Calories
- 2087 kJ / 498 kcal
- Protein
- 32 g
- Carbohydrates
- 37 g
- Fat
- 22 g
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