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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

Baby Red Potatoes

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
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.