Balsamic Pork and Warm Mushroom Salad

Name: Balsamic Pork and Warm Mushroom Salad with Toasted Croutons and Goat Cheese
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 340 g Pork Chops, boneless; 113 g Mushrooms; 2 tbsp Balsamic Glaze; 4 g Garlic Salt; 113 g Baby Spinach; ¼ cup Goat Cheese, crumbled; 28 g Almonds, sliced; 1 unit(s) Ciabatta Roll; 3 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Toasted Croutons and Goat Cheese

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A sweet balsamic glaze, creamy goat cheese and crunchy almonds add lots of pizzazz to everyday pork chops. The toasty ciabatta croutons kick it into high gear and take this warm salad into comfort food territory.

Tags:

Quick

Allergens:

Sulphites

•Milk

•Almonds

•Wheat

•Barley

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

113 g

Mushrooms

2 tbsp

Balsamic Glaze

(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

113 g

Baby Spinach

¼ cup

Goat Cheese, crumbled

(Contains: Milk)

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories680 kcal

Fat36 g

Saturated Fat7 g

Carbohydrate40 g

Sugar10 g

Dietary Fiber5 g

Protein51 g

Cholesterol120 mg

Sodium1160 mg

Trans Fat0.2 g

Potassium1250 mg

Calcium125 mg

Iron5 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.

Utensils

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

Thinly slice mushrooms.
Cut or tear ciabatta into 1/2-inch pieces.
To an unlined baking sheet, add ciabatta. Drizzle with 1 tbsp (2 tbsp) oil, then season with salt and pepper. Toss to coat.
Toast in the middle of the oven for 5-6 min, stirring halfway through, until lightly golden.

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Pat pork dry with paper towels.
Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
Roast in the bottom of the oven for 8-12 min, until cooked through.**

Meanwhile, add 1/2 tbsp (1 tbsp) oil to the pan, then mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Remove pan from heat.

To a large bowl, add 1 tbsp (2 tbsp) oil and half the balsamic glaze.
Season with salt and pepper, then whisk to combine.
Add spinach, mushrooms, half the croutons and half the almonds, then toss to combine.