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

Pork Chops and Creamy Mustard Sauce

with Arugula, Feta and Tomato 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.


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

Preparation Time25 minutes
Cooking Time


serving amount

2 unit(s)

Pork Chops, bone-in

100 g

Feta Cheese, block

(Contains Milk)

1 unit(s)


113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

2 unit(s)

Garlic, cloves

56 mL


(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

4 tsp


½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat74 g
Saturated Fat26 g
Carbohydrate16 g
Sugar3 g
Dietary Fiber8 g
Protein51 g
Cholesterol200 mg
Sodium1120 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium250 mg
Iron3 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.


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


Cook pork

Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat.While the pan heats, pat pork chops dry with paper towels. Season with salt and pepper.When hot, add 1 tsp oil, then pork. (NOTE: For 4 ppl, pan-fry pork 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 to a cutting board. Cover loosely with foil and set aside to rest, 2-3 min.


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

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

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

Finish and serve

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