Apricot-Mustard Pork Chops
with Panzanella-Style Salad
The slight tartness of balsamic is the perfect compliment to juicy, sweet peaches in this fresh and summery pork chop dinner. A loaded panzanella-style salad completes the meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Stone Fruit
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
56 g
Spring Mix
7 g
Basil
Ā¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Crustaceans, Wheat, Milk, Sulphites, Egg, Gluten, Fish)
2 tbsp
Apricot Spread
(May contain traces of: Sesame, Soy, Crustaceans, Wheat, Milk, Sulphites, Egg, Gluten, Fish, Tree nuts, Mustard)
4.3 g
Italian Seasoning
(May contain traces of: Sesame, Soy, Triticale, Wheat, Milk, Tree nuts, Mustard, Peanuts)
Ā½ tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Sesame, Soy, Wheat, Milk, Egg, Fish, Mustard)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450Ā°F.
- Wash and dry all produce.
- Cut buns into 1-inch pieces.
- To a medium bowl, add ciabatta and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Italian Seasoning, then toss to coat.
- Heat a large non-stick pan over medium.
- When hot, add ciabatta. Cook for 3-4 min, stirring occasionally, until browned on all sides.
- Transfer to a plate.
- Meanwhile, cut four sections off peach, avoiding the pit. Cut each section into 1/4 -inch slices.
- Cut tomatoes into 1/4-inch pieces.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Strip basil leaves from stems, then thinly slice.
- In a small bowl, combine mustard, half the apricot spread and remaining Italian Seasoning. Season with salt and pepper. (NOTE: This is your pork glaze.)
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 2-3 min per side, until golden.
- Remove from heat, then transfer pork to a parchment-lined baking sheet.
- Using a scilicone brush, brush balsamic-apricot glaze over pork chops.
- Roast pork in the top of the oven for 8-12 min, until cooked through.**
- Rest pork, covered, for 5 min. Thinly slice pork chops.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), remaining apricot spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix, tomatoes, peaches, cucumbers and croutons. Toss to coat.
- Thinly slice pork chops.
- Divide pork chops and salad between plates.
- Sprinkle feta and basil over salad.
