Plum Mostarda Pork Chops
with Arugula-Spinach and Cucumber Salad
Mostarda is a traditional Italian condiment that combines fruit and mustard. In this dish, plum, whole grain mustard and fig spread are the star ingredients that ramp up the flavour of succulent pork chops.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Plum
56 g
Arugula and Spinach Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
28 g
Salad Topping Mix
(Contains Soy May contain Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Nutrition Values
Utensils
Cooking Steps
- Pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then remove from heat and transfer pork to an unlined baking sheet.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Set pork aside to a cutting board to rest, 3-5 min.
- Cut each plum in half and twist to separate the flesh from the pit. Use a spoon to remove the pit, if necessary. Cut each piece into 1-inch pieces.
- Slice cucumber into 1/2-inch half-moons.
- Peel, then cut shallot into 1/4-inch pieces.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plums and shallots. Cook, stirring, often, until shallots soften and plums begin to breakdown, 3-4 min.
- Add half the mustard, half the garlic salt (use all for 4 ppl), half the vinegar, 1 1/2 tbsp (3 tbsp) fig spread and 1/2 cup (1 cup water). Cook, stirring often, until fig spread melts and sauce thickens, 2-3 min.
Check timing and liquid ratio in dev
- Meanwhile, add remaining fig sauce, remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spinach-arugula mix, cucumbers and salad topping mix to the bowl with dressing. Toss to combine.
- Thinly slice pork.
- Stir any pork juices from the plate into the mostarda.
- Divide salad and pork between plates.
- Spoon plum mostarda over the pork.
- Sprinkle feta cheese over the salad.
