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Pork Chops with Savoury Caper Sauce

Pork Chops with Savoury Caper Sauce

and Roasted Vegetables and Wild Rice Pilaf
4.0(696)
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Calories
: 
700 kcal
Protein
: 
50g protein
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Sulphites
  • Soy
  • Tree nuts
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Wheat
  • Egg
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Pork Chops, boneless

½ cup

Wild Rice Medley

227 g

Brussels Sprouts

1 unit(s)

Carrot

1 unit(s)

Yellow Onion

28 g

Baby Spinach

10 g

Cream Sauce Spice Blend

(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)

7 g

Zesty Garlic Blend

(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)

30 g

Capers

(Contains: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, May contain traces of allergens)

7.5 g

Chicken Stock Powder

(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

Not included in your delivery

1 tsp

Butter*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories700 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate71 g
Sugar9 g
Dietary Fiber10 g
Protein50 g
Cholesterol100 mg
Sodium1740 mg
Trans Fat0.2 g
Potassium1650 mg
Calcium150 mg
Iron5 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.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Parchment Paper
•Medium Pan

Cooking Steps

Cook rice
1
  • Before starting, preheat the oven to 425˚F.
    Wash and dry all produce.
  • In a medium pot, stir together stock powder, wild rice medley, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. 
  • Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. 
    Remove the pot from heat. Set aside, still covered.
Prep and roast veggies
2
  • Halve Brussels sprouts (if larger, quarter them).
  • Peel, then slice carrot into 1/4-inch rounds.
  • Peel and cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.
  • To an unlined baking sheet, add Brussels sprouts, carrots, sliced onions, half the Zesty Garlic Blend, 1 tbsp (2 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper. Toss to coat.
  • Roast in the bottom of the oven for 20-24 min, stirring halfway, until tender and golden.
Finish prep
3
  • Roughly chop spinach.
  • Drain capers.
Cook pork chops
4
  • Heat a medium non-stick pan over medium-high (use a large non-stick pan for 4 servings).
  • While pan heats, pat pork chops dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork chops. Pan-fry for 1-2 min per side, until golden.
  • Transfer pork chops to a parchment-lined baking sheet. Roast in the top of the oven for 8-12 min, until cooked through.
Make caper sauce
5
  • When pork chops and veggies are almost done, reheat the same pan (from step 4) over medium-low.
  • Add capers, remaining onions and 1 tsp (2 tsp) butter. (TIP: Add half the capers if you prefer a less briney sauce!) Cook for 1-2 min, stirring often, until onions begin to soften.
  • Sprinkle Cream Sauce Spice Blend over top and stir to coat.
  • Slowly add 1/2 cup (1 cup) water and 1/8 tsp (1/4 tsp) sugar. Cook for 1-2 min, stirring often, until slightly thickened.

 

Finish and serve
6
  • Fluff rice with a fork. Add spinach. Stir for about 30 sec, until wilted.
  • Thinly slice pork chops.
  • Divide rice, veggies and pork between plates.
  • Spoon caper sauce over pork.
Meal right image

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