Pork Chops with Fennel-Apple Salad
with Fennel-Apple Chopped Salad and Creamy Dill Potatoes- Mustard
- Milk
Delicious seared pork chops are serevd with a bright fennel-apple salad and creamy dill potatoes! Fennel is a delicious veggie that has a sweet and anise-like flavour, each bite will have you going back for more.
Ingredients
340 g
Pork Chops, boneless
340 g
Red Potato
1 unit
Lemon
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 unit
Gala Apple
170 g
Fennel, sliced
10 g
Dill
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar*
Salt*
Oil*
Nutrition Values
Utensils
Cooking Steps
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 medium pot, combine the potatoes with enough salted water to cover (approximately 1-2 inches). Bring to a boil over high heat. Cook until the potatoes are fork-tender, 10-12 min.
Meanwhile, roughly chop the dill. Juice half the lemon (1 lemon for 4 ppl). In a medium bowl, whisk together the mustard, dill, 1 tsp sugar (double for 4 ppl), 2 tbsp lemon juice (double for 4 ppl) and 2 tbsp oil (double for 4 ppl). Transfer half the dill dressing to another medium bowl and stir in the sour cream. Set aside.
Core, then cut the apple(s) into 1/4-inch pieces. Core, then cut the fennel slices into into 1/4-inch pieces. Add the apple and fennel to the medium bowl with the remaining dill dressing (without the sour cream) and toss together. Season with salt and pepper. Set aside.
Pat the pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the pork. Sear the pork until 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.**)
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.
Thinly slice the pork. Divide the apple-fennel-salad between plates and top with the pork. Serve with the potato salad.
