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Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Apple Compote, Spinach Salad & Crispy Shallots

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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!

Allergens:Wheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Yukon Potato

2 unit

Gala Apple

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

113 g

Shallot

4 unit

Pork Chops, boneless

2 unit

Vegetable Broth Concentrate

2 unit

Balsamic Vinegar

(ContainsSulphites/Sulfite)

285 g

Baby Spinach

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

Peel, core, and dice half the apple, and thinly slice the other apple half.

3

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.

4

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.

5

Make the salad: In a medium bowl, toss the spinach and sliced apple with the White balsamic vinegar and a drizzle of oil.

6

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!