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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Arugula and Spinach Mix
1 unit(s)
Shallot
28 g
Dried Cranberries
(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Mustard)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
20 g
Gravy Spice Blend
(Contains: Wheat, Soy May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Milk, Gluten, Mustard)
2 tbsp
Fig Spread
(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Egg, Milk, Gluten, Mustard, Fish, Wheat, Crustaceans)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Sesame, Soy, Egg, Milk, Mustard, Fish, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Gluten, Fish, Wheat, Crustaceans)
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- To the large bowl with shallots, add dried cranberries and arugula and spinach mix. Do not toss until ready to serve.
- 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.
- 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.
- 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.
