Roasted Pork Chops with Plum Mostarda Sauce
with Arugula-Spinach and Cucumber Salad
Ingredients: Pork chop • Plums • Spinach • Cucumber • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Red wine vinegar • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Plum
113 g
Baby Spinach
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Fig Spread
(May contain traces of: Egg, Gluten, Mustard, Sesame, Wheat, Milk, Tree nuts, Sulphites, Soy, Fish, Crustaceans)
2 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Mustard, Sesame, Wheat, Milk, Tree nuts, Soy, Fish)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Gluten, Sesame, Wheat, Milk, Sulphites, Soy, Fish, Crustaceans)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Egg, Gluten, Sesame, Wheat, Milk, Sulphites, Soy, Fish, Crustaceans)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Pat pork chops dry with paper towels. Season with salt and pepper.
- 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.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Set pork aside to a cutting board to rest, 3-5 min.
- Meanwhile, cut four sections off of the plum, avoiding the pit. Cut each section into 1/2-inch pieces.
- Slice cucumber into 1/2-inch half-moons.
- Peel, then finely chop shallot.
- Reheat the same pan (from step 1) over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plums, shallots and 2 tbsp (1/4 cup) water. Cook for 3-4 min, stirring often, until shallots soften and water evaporates.
- Add whole grain mustard, half the Dijon, half the vinegar, half the fig spread and 1/2 cup (1 cup water). Cook for 2-3 min, stirring often, until fig spread melts and sauce thickens. Season with salt and pepper.
- Meanwhile, in a large bowl, whisk together remaining fig spread, remaining Dijon, remaining vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. (This is your salad dressing.)
- Add spinach and cucumbers, then toss to combine.
- Thinly slice pork.
- Stir any pork juices from the plate into mostarda sauce.
- Divide salad and pork between plates.
- Spoon mostarda sauce over pork.
- Sprinkle salad topping mix and feta cheese over top of salad.
