Smoked Paprika Pork Chops with Lemony Bulgur
and Garlicky Peas and Spinach
Ingredients: Pork chop • Green peas • Bulgur wheat (wheat) • Lemon • Snow peas • Pecans • Spinach • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Mint • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic.
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
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
113 g
Green Peas
7 g
Mint
56 g
Snow Peas
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Wheat, Milk, Sesame, Soy, Gluten, Fish, Egg, Crustaceans, Sulphites)
28 g
Pecans
(Contains: Pecans May contain traces of: Milk, Mustard, Peanuts, Soy, Gluten, Egg, Sulphites)
28 g
Baby Spinach
Not included in your delivery
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Pat pork chops dry with paper towels. Season with Smoked Paprika-Garlic Blend.
- Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) olive oil, then pork chops. Pan-fry 1-2 min per side, until golden. - Remove from heat, then transfer pork chops to an unlined baking sheet. Roast in the top of the oven for 7-10 min, until cooked through.**
- Rinse and wipe the pan clean.
- Halve snow peas.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Pick mint leaves from stems, then finely chop.
- To a small bowl, add Dijon, lemon juice, 1/8 tsp (1/4 tsp) pepper and 1 tbsp (2 tbsp) olive oil. Stir to combine. Season with salt, if you like. (This is your vinaigrette.)
- In a medium pot, heat 1 tbsp (2 tbsp) olive oil and 3 tbsp (6 tbsp) water over medium.
- Add green peas, garlic and snow peas. Cover and cook for 5 min, until veggies are tender-crisp.
- Add spinach to peas and cook for 1 min, until wilted.
- Season with salt and pepper, if you like.
- Meanwhile, heat the same pan (from step 2) over medium.
- When hot, add pecans to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add lemon zest to bulgur and fluff with a fork. Season with salt and pepper, if you like.
- Add mint to veggies and stir to combine.
- Slice pork chops.
- Divide bulgur, veggies and pork between bowls.
- Sprinkle pecans over veggies.
- Spoon vinaigrette over top of pork.
