Cal Smart Pork Chops in Fig Pan Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Cal Smart Pork Chops in Fig Pan Sauce

with Goat Cheese and Cranberry Salad

Tags:
Calorie Smart
Allergens:
Wheat
•Barley
•Milk
•Soy
•Sulphites
•Mustard

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

(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)

113 g

Arugula and Spinach Mix

1 unit(s)

Shallot

28 g

Dried Cranberries

(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)

¼ cup

Goat Cheese

(Contains Milk)

20 g

Gravy Spice Blend

(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)

2 tbsp

Fig Spread

(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

1 tbsp

White Wine Vinegar

(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tsp

Butter*

1 tbsp

Oil*

sideBannerName

Nutrition Values

Calories620 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate57 g
Sugar19 g
Dietary Fiber5 g
Protein49 g
Cholesterol130 mg
Sodium810 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

•Large Bowl
•Measuring Spoons

Cooking Steps

1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Halve ciabatta.
  • Arrange ciabatta directly on 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. 
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. 
3
  • To the large bowl with shallots, add dried cranberries and arugula and spinach mix. Do not toss until ready to serve. 
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.
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 for 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 __-__ min, stirring often, until sauce thickens slightly.  
  • Remove from heat.
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