Apple Brandy Pork Chops with Mashed Potatoes

1. Place the mashed potatoes and seasoned cream in the small pot and mix well. Cook on low heat with the lid to steam, stirring occasionally. Remove from burner when hot, and add salt and pepper as desired.
2. Remove the pork chops from the package, pat dry with a paper towel, then generously season each side with salt and pepper. Place the sauté pan on medium-high heat with 2-3 teaspoons of oil. Preheat for 3 minutes then gently place pork chops in the pan. Cook each side for 3-4 minutes until well browned. Remove to the plate and set aside.
3. Return the sauté pan to medium heat. Add the apple onion chutney and cook until warm. Pour in the apple brandy cream sauce, rinse the bag out with 1 tablespoon of hot water, and add that as well. Bring to a low boil, then place the pork chops back in the pan. Cook for 1-2 additional minutes. It is recommended to cook pork to a minimum internal temperature of 145ºF.
4. While the pork is cooking, wash the snap peas and trim off the tough stem ends as needed. In a medium pot, bring 3 cups of water and a pinch of salt to a boil, then add the snap peas. Boil for 2-3 minutes. Drain in the colander and set aside until plating. Turn off all heating elements.
5. Place the mashed potatoes and snap peas on one side of the plate. Add the pork chops, then pour over the apple brandy cream sauce and chutney.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.