Skip to main content
Cal Smart Pork Chops in Fig Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cal Smart Pork Chops in Fig Sauce

Cal Smart Pork Chops in Fig Sauce

with Goat Cheese and Cranberry Salad

Fig and mustard work together in this sweet and savoury weeknight dinner. Juicy pork chops and crisp salad are together for easy clean-up, too!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Pork chop • Arugula and spinach mix (arugula, spinach) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Dried cranberries (cranberries, sugar, sunflower oil) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Gravy spice blend (wheat flour(wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).

Tags:
Calorie Smart
Quick
New
Allergens:
Hvede
Gerste
Milk
Soja
Schwefeldioxide und Sulfite
Senf

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 Time25 minutes
Cooking Time7 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit(s)

Ciabatta Roll

113 g

Arugula and Spinach Mix

1 unit(s)

Shallot

28 g

Dried Cranberries

¼ cup

Goat Cheese

20 g

Gravy Spice Blend

2 tbsp

Fig Spread

1 tbsp

White Wine Vinegar

1 tbsp

Whole Grain Mustard

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tsp

Butter*

⅔ tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

sideBannerName

Nutrition Values

Calories600 kcal
Fat18 g
Saturated Fat7 g
Carbohydrate57 g
Sugar19 g
Dietary Fiber5 g
Protein49 g
Cholesterol130 mg
Sodium880 mg
Trans Fat0.4 g
Potassium1050 mg
Calcium125 mg
Iron4.5 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

Measuring Cups
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil

Cooking Steps

Prep and toast ciabatta
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Halve ciabatta.
  • Arrange ciabatta directly on the middle rack of the oven. Toast for 3-4 min until crisp and golden. (TIP: Keep and eye on ciabatta so that they don't burn!)
  • Set aside to cool. 
Marinate shallots
2
  • Halve, peel, then finely chop shallot. 
  • To a large bowl, add 1/2 tbsp (1 tbsp) shallots, vinegar, half of mustard, 1/2 tbsp (1 tbsp) fig spread and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine. 
Assemble salad
3
  • To the large bowl with shallots, add dried cranberries and arugula and spinach mix. Do not toss until ready to serve. 
Cook pork
4
  • Heat a large non-stick pan over medium.
  • While the pan heats, pat pork dry with paper towels. Season with salt and pepper. 
  • When hot, add 1 tsp (2 tsp) oil, then pork. Cook for 4-6 min per side, until golden and cooked through.**
  • When pork chops are done, transfer to a clean cutting board. Cover loosely with foil. Set aside for 3-5 min to rest.
Make sauce
5
  • Reheat the same pan over medium. 
  • When hot, add 2 tsp (4 tsp) butter, then remaining shallots. Cook for 2-4 min, stirring often, until tender.
  • Sprinkle Gravy Spice Blend over top. Cook 30 sec, stirring to coat. 
  • Add 3/4 cup (1 1/4 cups) water, broth concentrate, remaining fig spread and remaining mustard. 
  • Bring to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.  
  • Remove from heat.
Finish and serve
6
  • Cut or tear cooled ciabatta into 1/2-inch pieces.
  • Add ciabatta to bowl with salad, then toss to combine. 
  • Thinly slice pork. Stir any pork resting juices into pan with sauce. 
  • Divide pork and salad between plates. 
  • Spoon fig sauce over pork. 
  • Sprinkle goat cheese over salad. 
Meal right image

Explore Similar Recipes

Meal left image