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Pork Chops with Fennel-Apple Salad

Pork Chops with Fennel-Apple Salad

with Fennel-Apple Chopped Salad and Creamy Dill Potatoes

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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.

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 Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

340 g

Red Potato

1 unit

Lemon

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

1 unit

Gala Apple

170 g

Fennel, sliced

10 g

Dill

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Sugar*

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories499 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate52 g
Sugar14 g
Dietary Fiber8 g
Protein42 g
Cholesterol93 mg
Sodium835 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
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 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.

2

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.

3

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.

4

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.**)

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. Divide the apple-fennel-salad between plates and top with the pork. Serve with the potato salad.