Maple-Glazed Pork Chops and Wild Rice
with Kale Salad, Toasted Pepitas, Roasted Squash and Apples- Soy
- Mustard
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Crustaceans
- Wheat
- Fish
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Butternut squash • Gala apple • Wild rice medley (parboiled rice, wild rice) • Kale • Maple syrup • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Pepitas • 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) • 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) • Red wine vinegar • Herb mix (sage, thyme).
Ingredients
2 unit(s)
Pork Chops, bone-in
½ cup
Wild Rice Medley
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Gala Apple
170 g
Butternut Squash, cubes
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
14 g
Sage and Thyme
2 tbsp
Maple Syrup
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
56 g
Kale, chopped
½ tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in rice, broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water.
- Bring to a boil over high. Once boiling, reduce heat to low.
- Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Strain any excess liquid. Set aside, still covered.
- Meanwhile, to a parchment-lined baking sheet, add squash and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 26-30 min, flipping halfway through, until tender and golden.
- While sweet squash roasts, strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Strip sage leaves from stems, then finely chop.
- Pat pork dry with paper towels. Season with salt, pepper, thyme and sage. Gently pat down each side to adhere herbs.
- Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 2-3 min per side, until golden. - Remove from heat, then transfer pork to an unlined baking sheet. Drizzle half the maple syrup over pork.
- Roast in the bottom of the oven for 8-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Core, then cut apple into 1/2-inch pieces.
- To a large bowl, combine mustard, half the vinegar (use all for 4 servings), remaining maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add apples and kale.Toss to coat. Set aside.
- Meanwhile, heat a small non-stick pan over medium.
- When hot, add pepitas to the dry pan. Toast for 3-4 min, stirring often, until golden.
- Fluff rice with a fork, then add garlic spread, salt and pepper. Stir to combine.
- To the bowl with apples and kale, add roasted squash. Toss to combine.
- Divide pork chops, salad and rice between plates.
- Sprinkle toasted pepitas over salad.
