Blueberry Balsamic Pork Chops
with Mushroom Wild Rice and Broccoli
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Côtelettes de porc, avec os
3 pièce(s)
Confiture de bleuets
2 cs
Glaçage balsamique
(Contient: Sulfites Peut contenir : Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)
1 tasse(s)
Mélange de riz sauvage
1 pièce(s)
Concentré de bouillon de miso
(Contient: Soya Peut contenir : Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Poisson, Sulfites)
113 g
Champignons
1 pièce(s)
Branche de romarin
2 cs
Tartinade à l'ail
(Contient: Soya Peut contenir : Lait, Sulfites)
227 g
Brocoli
2 g
Sel d’ail
(Peut contenir : Lait, Moutarde, Sésame, Blé, Soya, Sulfites, Noix, Triticale, Arachides)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
