Cal Smart Pork Chops in Fig Glaze
with Goat Cheese and Cranberry Salad- Wheat
- Barley
- Milk
- Sulphites
- Mustard
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Tree nuts
- Peanuts
- Egg
- Milk
- Gluten
- Mustard
- Fish
- Wheat
- Crustaceans
Ingredients: Pork chop • Arugula and spinach mix • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • 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 (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • 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).
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Arugula and Spinach Mix
1 unit(s)
Shallot
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tsp
Butter*
⅔ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
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 an 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 the mustard, 1/2 tbsp (1 tbsp) fig spread, 1/4 tsp sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine. Set aside.
- 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-low.
- When hot, add 2 tsp (4 tsp) butter, then remaining shallots. Cook for 2-4 min, stirring often, until tender.
- Add 2 tbsp (1/4 cup) water, broth concentrate, remaining fig spread and remaining mustard. Season with salt and pepper.
- Bring to a simmer. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Remove from heat.
- Meanwhile, to the large bowl with shallots, add dried cranberries and arugula and spinach mix. Do not toss until ready to serve.
- 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 glaze over pork.
- Sprinkle goat cheese over salad.
