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Brie and Fig Pork Chops
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Brie and Fig Pork Chops

Brie and Fig Pork Chops

with Potato Coins and Pecan Salad

Rich and buttery brie cheese works together with sweet fig spread to amp up the flavour of juicy bone-in pork chops. Finished in a savoury pan sauce and paired with roasted potatoes and a fresh salad, say hello to a restaurant-quality meal made right in your own kitchen !

Allergens:
Milk
Pecans/Pacanes
Sulphites
Mustard
Soy
Wheat

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

400 g

Yellow Potato

50 g

Shallot

56 g

Spring Mix

125 g

Brie Cheese

(Contains Milk)

28 g

Pecans

(Contains Pecans/Pacanes)

2 unit

Chicken Broth Concentrate

2 tbsp

Fig Spread

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1060 kcal
Fat55 g
Saturated Fat19 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber5 g
Protein60 g
Cholesterol185 mg
Sodium2290 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
Medium Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups
Large Bowl

Instructions

Roast potatoes and prep
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)Meanwhile, peel then finely chop shallot.

Toast pecans
2

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

Sear pork chops
3

Pat pork dry with paper towels. Season with remaining garlic salt and pepper.Reheat the same pan over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side, then transfer pork to a foil-lined baking sheet.Roast in the top of the oven until golden-brown, 7-9 min. (NOTE: It's okay if pork doesn't cook all the way through in this step.)

Top pork with brie
4

Meanwhile, cut brie into 1/4-inch slices (8 slices per wheel of brie).Once pork chops have roasted for 8 min, carefully remove the baking sheet from the oven, then turn the broiler to high.Top each pork chop with brie slices. Gently press brie slices down into pork chops.Broil in the top of the oven, until brie is slightly gooey and pork is cooked through, 3-4 min.**

Make sauce
5

Meanwhile, reheat the same pan (from step 3) over medium-high.Add 1 tbsp butter (dbl for ppl), then swirl the pan until melted, 30 sec. Add shallots and cook, scraping up any browned bits from the pan, until softened, 1-2 min.Add broth concentrate, fig spread, soy sauce, half the vinegar and 1/4 cup water (dbl for 4 ppl).Bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.

Finish and serve
6

Add remaining vinegar, 1/4 tsp sugar, 1/2 tbsp oil (dbl both for 4 ppl) and Dijon to a large bowl. Season with salt and pepper, then whisk to combine.Add spring mix and pecans. Toss to coat. Divide potatoes, pork chops and salad between plates. Spoon sauce over pork.

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