Blueberry Balsamic Pork Chops
with Mushroom Wild Rice and Broccoli- Sulphites
- Soy
- Wheat
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Sulphites
- Tree nuts
- Triticale
- Peanuts
Mushroom studded wild rice, perfectly cooked pork chops with garlicy broccoli is what's for dinner, but zing comes from a blueberry balsamic sauce, drizzled all over!
Ingredients
2 unit(s)
Pork Chops, bone-in
3 unit(s)
Blueberry Jam
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
1 cup
Wild Rice Medley
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Fish, Sulphites)
113 g
Mushrooms
1 unit(s)
Rosemary, sprig
2 tbsp
Garlic Spread
(Contains: Soy May be present: Milk, Sulphites)
227 g
Broccoli
2 g
Garlic Salt
(May be present: Milk, Mustard, Sesame, Wheat, Soy, Sulphites, Tree nuts, Triticale, Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in wild rice medley, miso broth concentrate, 1/4 tsp (1/2 tsp) garlic salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Meanwhile, strip rosemary leaves from stems, then finely chop 1 tsp (2 tsp).
- Cut broccoli into bite-sized pieces.
- Cut mushrooms into 1/4-inch slices.
- Pat pork dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt, pepper and half the chopped rosemary.
- Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden. - Remove from heat, then transfer pork to an unlined baking sheet.
Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, add half the Garlic Spread to the pan and 1/2 tbsp (1 tbsp) oil. Swirl the pan to melt.
- Add mushrooms. Cook for 3-4 min, stirring occasaionlly, unitl softened.
- Add remaining chopped rosemary. Cook for 30 sec, until fragrant. Season with salt and pepper, then transfer to a small bowl. Cover to keep warm.
- In the same pan, add the broccoli and 1/4 cup (1/2 cup) water over medium-high heat. Cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp.
- Add remaining Garlic Spread. Cook 1 min, stirring often, until broccoli is coated. Season with salt and pepper.
- Transfer to a plate. Cover to keep warm.
- Add bluberry jam, balsamic glaze and 2 tbsp (4 tbsp) to the same pan over medium heat. Cook for 1-2 min, whisking constantly, until slightly thickened.
- Fluff rice with a fork, then stir in mushrooms.
- Divide rice, broccoli and pork chops between plates.
- Spoon sauce over pork.
