Pork Chops and Creamy Mustard Sauce
with Arugula, Feta and Tomato Salad
Our velvety Dijon sauce is a perfect match for pork chops. Served over a salad of peppery arugula with creamy avocados, ripe baby tomatoes and crumbly feta.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, bone-in
Feta Cheese, crumbled
Arugula and Spinach Mix
Whole Grain Mustard
Red Wine Vinegar
Chicken Broth Concentrate
Not included in your delivery
Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat.While the pan heats, pat pork chops dry with paper towels. Season with salt and pepper.When hot, add 1 tsp oil, then pork. (NOTE: For 4 ppl, pan-fry pork in batches, using 1 tsp oil per batch.) Pan-fry until golden-brown and cooked through, 6-8 min per side.** Remove from heat, then transfer pork to a cutting board. Cover loosely with foil and set aside to rest, 2-3 min.
Meanwhile, peel, then mince or grate garlic. Halve tomatoes.Peel, pit, then cut avocado into 1/2-inch pieces.Add avocados, tomatoes, vinegar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine. Place arugula and spinach mix over top. Do not toss until just before serving.
Reheat the same pan (from step 1) over medium.When hot, add 1/2 tbsp (1 tbsp) butter, then garlic. Cook, stirring until butter melts and garlic is fragrant, 30 sec.Add 1/4 cup (1/2 cup) water, cream, mustard and broth concentrate. Bring to a simmer.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat.
Once pork has rested, thinly slice. Stir any pork resting juices into sauce. Season with salt and pepper, to taste.
Toss salad to combine. Divide between plates, then sprinkle feta over top.Top salad with pork. Drizzle creamy mustard sauce over pork.