Apples and pork go together like peas and carrots – especially when we’re talking juicy, pan-seared chops and apple-shallot compote. Crunchy sliced apple and baby spinach make a light and refreshing side dish. For extra-crispy potatoes, place your baking sheet in the oven while the oven preheats!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Pork Chops, boneless
Vegetable Broth Concentrate
Prep: Preheat the oven to 425°F. Wash and dry all produce. Cut the potatoes into 1⁄2-inch cubes, then toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast for 25 minutes, until tender and golden brown.
Peel, core, and dice half the apple, and thinly slice the other apple half.
Cook the pork: Season the pork chops with salt and pepper. Pour of and discard all but about 1 tbsp oil from the pan and heat over medium-high. Add the pork and cook for 3-5 minutes per side, until golden brown and just cooked through. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer to a large plate to rest for 5 minutes.
Make the apple compote: Add the chopped shallot and the diced apple to the pan and cook, tossing, for about 3 minutes, until softened. Reduce heat to low, then add the broth concentrate and 1/2 cup water and simmer, stirring, another 3 minutes, until slightly thickened. Season with salt and pepper. Set aside.
Make the salad: In a medium bowl, toss the spinach and sliced apple with the White balsamic vinegar and a drizzle of oil.
Finish and serve: Mound the salad onto plates and top with the roasted potatoes, pork chops, and apple compote. Garnish with the crispy shallots and enjoy!