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Balsamic-Glazed Pork Chops
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Balsamic-Glazed Pork Chops

Balsamic-Glazed Pork Chops

with Cheesy Garlic Bread and Arugula Salad

Juicy pork chops are drizzled with a zesty balsamic glaze that's so good, you'll want to dip your cheesy garlic bread into it, too! An arugula salad with sweet peppers brings a fresh crunch to round out the plate.


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

Preparation Time25 minutes


serving amount

340 g

Pork Chops, boneless

2 unit

Ciabatta Roll

(Contains Barley, Wheat)

160 g

Sweet Bell Pepper

56 g

Arugula and Spinach Mix

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 tsp

Garlic Salt

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Garlic Puree

½ tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

3 tbsp


0.13 tsp


¼ tsp


½ tsp



Nutrition Values

Calories850 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate63 g
Sugar5 g
Dietary Fiber4 g
Protein60 g
Cholesterol135 mg
Sodium1650 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.


Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Spoons
Small Bowl
Baking Sheet
Silicone Brush
Large Bowl


Prep and cook pork

Before starting, preheat the broiler to high. Wash and dry all produce Pat pork dry with paper towels. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 6-8 min per side.** Remove from heat. Transfer pork to a plate, then cover loosely with foil and let rest for 2-3 min.

Prep and make garlic oil

Meanwhile, core, then cut pepper into 1/4-inch slices. Add half the garlic puree and 1 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Toast cheesy garlic bread

Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Brush cut sides with garlic oil, then season with remaining garlic salt. Sprinkle cheese over top. Toast in the middle of the oven until cheese melts, 2-4 min. (TIP: Keep an eye on them so they don't burn!)

Make salad

Meanwhile, add 1/2 tbsp vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add peppers and arugula and spinach mix, then toss to combine.

Make glaze

Add balsamic glaze, Dijon and remaining garlic puree to a small microwaveable bowl. Season with salt and pepper, then stir to combine. Microwave until warm, about 30 sec. (TIP: If you don't have a microwave, heat glaze in a small pan over medium heat for 1 min.)

Finish and serve

Thinly slice pork. Cut cheesy garlic bread into 1-inch slices. Divide pork, cheesy garlic bread and salad between plates. Drizzle glaze over pork.