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Pork Chops

Pork Chops

with Celery-Apple Salad and Dill Potatoes

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Delicious seared pork chops are served with a bright celery-apple salad and creamy dill potatoes! Celery is a delicious underrated veggie that adds a sweet bright crunch that will have you going back for more.

Allergens:Mustard/MoutardeMilk/Lait

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

570 g

Pork Chops, boneless

680 g

Red Potato

1 unit

Lemon

2 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

2 unit

Gala Apple

113 g

Dill

20 g

Sour Cream

(ContainsMilk/Lait)

6 tbsp

HFC Finishing Salt

113 g

Celery, chopped

Not included in your delivery

1 tbsp

Sugar*

2 tbsp

Oil*

3 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories516 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate52 g
Sugar15 g
Dietary Fiber8 g
Protein36 g
Cholesterol80 mg
Sodium1743 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Whisk
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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1

Patting the pork dry before seasoning and cooking, helps reduce the amount of moisture the chop releases, creating less steam during cooking. This allows your meat to get a flavourful golden-brown crust.

Wash and dry all produce.* Cut the potatoes in half (or into quarters if they are larger). In a large pot, combine the potatoes with enough water to cover (approximately 1-2 inches) and 1 tsp salt. Bring to a boil over high heat. Cook until the potatoes are fork-tender, 10-12 min.

2

Meanwhile, roughly chop the dill. Juice the lemon. In a medium bowl, whisk together the mustard, dill, 2 tsp sugar, 3 tbsp lemon juice and 2 tbsp oil. Transfer half the dill dressing to another medium bowl and stir in the sour cream. Set aside.

3

Core, then cut the apple(s) into 1/4-inch pieces. Add the apple and celery to the medium bowl with the remaining dill dressing (without the sour cream) and toss together. Season with salt and pepper. Set aside.

4

Pat the pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the pork. Pan-fry until the pork is golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**)

5

When the potatoes are fork-tender, drain and add the potatoes to the reserved dill-sour cream dressing. Toss together and season with salt and pepper.

6

Thinly slice the pork, then sprinkle with some HFC finishing salt. Divide the celery-apple salad between plates and top with the pork. Serve with the potato salad.