Cran-Apple Chutney Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cran-Apple Chutney Pork Chops

Cran-Apple Chutney Pork Chops

with Wild Rice Medley and Sweet Peas

Who says cranberries are just for the holidays? Dried cranberries are transformed into an elegant chutney with apples, to adorn perfectly golden pork chops. Garlicy wild rice and tender peas are perfect accompaniments!

Allergènes:
Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéFacile

Ingrédients

quantité par portion

340 g

Côtelettes de porc, désossées

1 pièce(s)

Pomme Gala

4 cs

Tartinade de canneberges

(Peut contenir Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)

28 g

Canneberges séchées

(Peut contenir Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)

½ tasse(s)

Mélange de riz sauvage

113 g

Pois sucrés

2 cs

Tartinade à l'ail

(Contient Soya Peut contenir Sulfites, Lait)

28 g

Jeunes épinards

1 pièce(s)

Concentré de bouillon de poulet

Pas inclus dans votre livraison

1 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

sideBannerName

Informations nutritionnelles

Énergie (kcal)750 kcal
Graisses24 g
dont saturés5 g
Glucides85 g
dont sucres35 g
Fibres6 g
Protéines46 g
Cholestérol105 mg
Sel580 mg
Gras Trans0.1 g
Potassium1050 mg
Calcium100 mg
Fer3 mg

Ustensiles

•Passoire
•Casserole moyenne
•Petite casserole
•Cuillères à mesurer
•Verre doseur
•Papier sulfurisé
•Plaque de cuisson
•Grande poêle antiadhésive
•Essuie-tout

Instructions

1
  • Before starting, preheat the oven to 425°F.
    Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear. 
  • To a medium pot, add wild rice medley,stock conentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
    Once boiling, reduce heat to medium-low.
  • Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
  • Remove the pot from heat. Set aside, still covered.
2
  • Meanwhile, roughly chop dried cranberries. To a small pot, add dried cranberries and 1/2 cup (1 cup) water. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook for 2-3 mins, stirring occasionally, until cranberries are soft.
3
  • While cranberries soften, peel apples. Cut into 1/4-inch pieces. 
  • Add apples and cranberry spread to the pot with cranberries. Cook for 1-2 mins, until cranberry spread is fully combined. Remove the pan from heat. 
4
  • Pat pork dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and pork. Pan-fry pork for 2-3 per side, until golden.
  • Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
5
  • Meanwhile, trim peas. 
  • Roughly chop spinach. 
  • Add half the Garlic Spread to the same pan over medium heat. Swirl the pan to melt.
  • Add peas. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper. 
6
  • Once rice is tender, fluff rice with a fork.
  • Add remainig Garlic Spread and spinach. Stir for 1 min, until spread is melted and spinach is wilted. 
  • Divide rice, peas and pork between plates.
  • Top pork with apple cranberry chutney.