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Pork Chops and Creamy Mustard Sauce
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Pork Chops and Creamy Mustard Sauce

Pork Chops and Creamy Mustard Sauce

with Feta and Tomato Green Salad

Our velvety Dijon sauce is a perfect match for pork chops. Served over a salad of peppery arugula with creamy avocados, ripe baby tomatoes and crumbly feta.

Tags:
Quick
Allergens:
Milk
Mustard
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Pork Chops, bone-in

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit

Avocado

113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

2 unit

Garlic, cloves

56 mL

Cream

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

Not included in your delivery

4 tsp

Oil*

½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories880 kcal
Fat66 g
Saturated Fat20 g
Carbohydrate18 g
Sugar5 g
Dietary Fiber8 g
Protein49 g
Cholesterol165 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Spoons
Medium Bowl
Measuring Cups

Instructions

Cook pork
1

Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat.While the pan heats, pat pork dry with paper towels. Season with salt and pepper.When hot, add 1 tsp oil, then pork. (NOTE: For 4 ppl, pan-fry pork chops in batches, using 1 tsp oil per batch.) Pan-fry until golden-brown and cooked through, 6-8 min per side.** Remove from heat, then transfer pork chops to a cutting board. Cover loosely with foil and set aside to rest, 2-3 min.

Prep
2

Meanwhile, peel, then mince or grate garlic. Halve tomatoes.Peel, pit, then cut avocado into 1/2-inch pieces.Add avocados, tomatoes, vinegar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine. Place arugula and spinach mix over top. Do not toss until just before serving.

Make sauce
3

Reheat the same pan (from step 1) over medium.When hot, add 1/2 tbsp (1 tbsp) butter, then garlic. Cook, stirring until butter melts and garlic is fragrant, 30 sec.Add 1/4 cup (1/2 cup) water, cream, mustard and broth concentrate. Bring to a simmer.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat.

Slice pork and finish creamy mustard sauce
4

Once pork has rested, thinly slice. Stir any pork resting juices into sauce. Season with salt and pepper, to taste.

Finish and serve
5

Toss salad to combine. Divide between plates, then sprinkle feta over top.Top salads with pork. Drizzle creamy mustard sauce over pork.