Apricot-Dijon Pork Chops
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Apricot-Dijon Pork Chops

Apricot-Dijon Pork Chops

with Roasted Apple and Fennel Salad

Roasted fennel and apple take centre stage in this elegant pork chop dinner. The subtle anise flavour of fennel adds a "je ne sais quoi" that marries well with apricot-Dijon smothered pork chops.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit(s)

Pork Chops, bone-in

300 g

Yellow Potato

1 unit(s)

Fennel, sliced

1 unit(s)

Gala Apple

113 g

Arugula and Spinach Mix

28 g

Seed Blend

56 g

Goat Cheese

(Contains Milk)

2 tbsp

Apricot Spread

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 tbsp


¾ tsp

Garlic Salt

Not included in your delivery

3 tbsp


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1090 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate76 g
Sugar39 g
Dietary Fiber10 g
Protein55 g
Cholesterol172 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Large Non-Stick Pan
Paper Towel
Potato Masher
Small Bowl
Measuring Cups
Large Bowl


Roast fennel and apples

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut apple into 1-inch pieces.Trim fennel stalks, then quarter fennel bulb. Peel any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.Add apples, fennel and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast on the bottom rack of the oven, tossing halfway through, until tender, 26-28 min.

Cook potatoes

Meanwhile, cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.Drain and return potatoes to the same pot, off heat.

Sear and roast pork

Pat pork dry with paper towels. Season with pepper and 1/2 tsp (1 tsp) garlic salt.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. (NOTE: Cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden, 2-3 min per side.Remove from heat, then transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** When pork is done, set aside to rest on the baking sheet, 2-3 min.

Mash potatoes

Meanwhile, roughly mash half the goat cheese, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. (NOTE: Store remaining goat cheese in the fridge until step 6.) Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.

Make sauce

Add apricot spread, Dijon, half the honey, half the vinegar and 1/4 cup (1/2 cup) water to a small bowl. Season with salt and pepper, then whisk to combine. Reheat the same pan (from step 3) over medium-high.When hot, add sauce. Bring to a boil.Once boiling, reduce heat to medium. Cook, stirring occasionally, until the sauce thickens, 1-2 min. (For 4 ppl, cook sauce 1-3 min).Remove from heat.

Make salad and serve

Add remaining honey, remaining vinegar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add arugula and spinach mix, roasted apples, roasted fennel and seed blend to the bowl with dressing, then toss to combine.Stir any pork resting juices from the baking sheet into sauce.Divide pork, potatoes and salad between plates. Spoon sauce over pork.Sprinkle remaining goat cheese over salad.