Cran-Apple Chutney Pork Chops
with Wild Rice Medley and Sweet PeasCalories
:
750 kcalProtéines
:
45g protéinesDurée de préparation
:
30 minutesDifficulty
:
FacileAllergènes:
- Soya
- Lait
- Blé
- Oeuf
- Poisson
- Moutarde
- Sulfites
- Sésame
- Crustacés
- Soya
- Gluten
- Noix
- Peut contenir des traces d’allergènes
- Arachides
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!
Produit dans un établissement 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.
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
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 : Lait, Oeuf, Moutarde, Sulfites, Sésame, Soya, Gluten, Noix, Arachides)
½ tasse(s)
Mélange de riz sauvage
113 g
Pois sucrés
2 cs
Tartinade à l'ail
(Contient: Soya Peut contenir : Lait, Sulfites)
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*
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.
