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Bone-In Pork Chops and Mustard-Shallot Sauce
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Bone-In Pork Chops and Mustard-Shallot Sauce

Bone-In Pork Chops and Mustard-Shallot Sauce

with Arugula-Spinach and Grape Salad

Succulent pork chops are topped with a savoury whole grain mustard and shallot pan sauce. A peppery and sweet arugula-spinach and grape salad adds a flair of sophistication to take your meal to the next level!

Allergens:
Milk
Sulphites
Mustard
Soy

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Pork Chops, bone-in

½ cup

Wild Rice Medley

170 g

Red Grapes

113 g

Arugula and Spinach Mix

50 g

Shallot

7 g

Chives

½ cup

Feta Cheese, crumbled

(Contains Milk)

28 g

Seed Blend

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories920 kcal
Fat45 g
Saturated Fat19 g
Carbohydrate75 g
Sugar23 g
Dietary Fiber5 g
Protein54 g
Cholesterol160 mg
Sodium1270 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

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Whisk
Large Non-Stick Pan
Paper Towel
Baking Sheet

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add vegetable stock powder, wild rice medley, 1 tbsp (2 tbsp) butter and 1 cup (2 cups) water to a medium pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min. Remove from heat. Set aside, still covered.

Prep and make dressing
2

Meanwhile, halve grapes.Peel, then cut shallot into 1/8-inch slices.Thinly chop chives.Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add grapes to the bowl with dressing.

Prep and sear pork
3

Pat pork dry with paper towels. Season all over with salt and pepper.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown, 1-2 min per side.

Roast pork
4

Remove the pan from heat, then transfer pork to an unlined baking sheet.Roast pork in the top of the oven until cooked through, 8-10 min.**When pork is done, transfer to a clean cutting board to rest, 2-3 min.

Make pan sauce
5

Rinse and wipe the pan (from step 3) clean.Reheat the pan over medium-high.Add 2 tbsp (4 tbsp) butter to the pan, then swirl until melted. Add shallots. Cook, stirring often, until golden, 2-3 min. Stir in broth concentrate, mustard and 1/4 cup (1/2 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-3 min.

Finish and serve
6

Fluff rice with a fork, then stir in half the chives.Thinly slice pork.Stir in any resting juices from pork into sauce.Add arugula and spinach mix to the bowl with dressing and grapes, then toss to combine.Divide pork, rice and salad between plates.Spoon pan sauce over pork and sprinkle remaining chives over top.Sprinkle feta and seed blend over salad.