Smart Rosemary Pork Chops
with Apricot-Mustard Vinaigrette, Apples and Roasted Broccoli
Tonight's hearty salad with apples and roasted broccoli are dressed with an apricot and mustard vinaigrette and topped with rosemary-coated pork chops A sprinkling of crunchy seeds completes a hearty salad that's perfect for any time of the year!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
1 sprig
Rosemary
1 tsp
Garlic Salt
113 g
Baby Spinach
1 unit
Gala Apple
2 tbsp
Apricot Spread
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Whole Grain Mustard
(Contains Mustard)
227 g
Broccoli, florets
Not included in your delivery
3 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut broccoli into bite sized pieces.Strip rosemary leaves from stems, then finely chop.Heat a large non-stick pan over medium heat.Pat pork chops dry with paper towels. Season with pepper and garlic salt.
When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 2-3 min. Transfer pork to a parchment-lined baking sheet. Spread half the mustard over all sides, then sprinkle rosemary all over.Roast in the top of the oven until cooked through, 10-15 min.**Transfer pork to a cutting board to rest for 3-5 min.
While pork sears, add broccoli and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until broccoli is tender and crisp around the edges, 10-12 min.
Meanwhile, add vinegar, apricot spread, remaining mustard and 1 1/2 tbsp (3 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
When pork is almost done, core, then cut apple into 1/2-inch pieces.Add apples, spinach and broccoli to a large bowl. Drizzle half the vinaigrette over top, then toss to coat.
Thinly slice pork.Divide salad between plates. Top with pork. Drizzle remaining vinaigrette over top.
