Balsamic and Dijon Pork Chops
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Balsamic and Dijon Pork Chops

Balsamic and Dijon Pork Chops

with Cheesy Braised Endive and Wild Rice

Get ready to have your taste buds tickled with flavors from this recipe! Juicy pork chops are pan-seared and finished with a sweet and tangy balsamic-Dijon glaze before being served along side tender Parmesan-braised endive and a rice pilaf with crunchy almonds.

Chef's Choice

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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Pork Chops, bone-in

1 cup

Wild Rice Medley

1 unit(s)

Belgian Endive

1 unit(s)

Red Onion

7 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Balsamic Vinegar

(Contains Sulphites)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Chicken Broth Concentrate

28 g

Almonds, sliced

(Contains Almonds)

28 g

Dried Cranberries

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.07 tsp


0.07 tsp


1 tbsp


(Contains Milk)

1 tbsp


1 tsp



Nutrition Values

Calories1120 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate110 g
Sugar18 g
Dietary Fiber8 g
Protein57 g
Cholesterol140 mg
Sodium1360 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium300 mg
Iron3 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.


Medium Oven-Proof Pan
Measuring Spoons
Measuring Cups
Medium Pot
Large Non-Stick Pan


  • Finely chop parsley.
  • Peel off any browning outer leaves from endive, then cut in half lengthwise.
  • Peel, then cut onion into 1/4-inch pieces.

**NEW SG method/ copy**

Stove + oven method do be confirmed during testing

  • Heat a medium pan oven-proof over medium heat.
  • When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl until melted.
  • Add white wine, half the garlic salt and 1/4 tsp sugar (dbl for 4 ppl). Bring to a simmer.
  • Add endives, cut side down and 1/2 cup water (dbl for 4 ppl). Cover with a lid and cook in the top of the oven until tender, 20-25 min. (NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish before assembling and broiling. Use a 9x13-inch baking dish for 4 ppl.)
  • Meanwhile. heat a medium pot (large for 4 ppl) over medium heat. When hot add 1 tbsp butter (dbl for 4 ppl). Swirl pan until melted, 30 sec.
  • Add half the onions. Season with salt and pepper. Cook stirring often until starting to soften, 2-3 min.
  • Add wild rice, broth concentrate, and 1 cup water (dbl for 4 ppl) Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min.
  • Remove the pot from heat. Set aside, still covered.
  • Meanwhile, pat pork dry with paper towels. Season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
  • Roast in the middle of the oven until cooked through, 8-12 min.**
  • Reheat the same pan from step 4 over medium.
  • Add butter, then remaining onions. Season with salt and pepper. Cook stirring often, until onions begin to soften, 2-3 min.
  • Add vinegar, Dijon, 1/4 tsp sugar and ____ water (dbl both for4 ppl) . Cook, stirring often until slightly thickened, 1-2 min.
  • Carefully remove pan with endives from the oven. Uncover, then sprinkle cheese over. Return to the middle of oven until and bake until cheese is melted 2-3 min. (should this be moved to step 2 with the remainder of the endive cooking?
  • Fluff wild rice with a fork, then stir in almonds, cranberries and half the parsley. Season with salt and pepper. Divide between plates.
  • Divide pork between plates.
  • Spoon sauce over pork, then sprinkle remaining parsley over top.
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