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Pork with Savoury Caper Sauce

Pork with Savoury Caper Sauce

and Spinach-Wild Rice Pilaf
4.0(148)
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Calories
: 
700 kcal
Protein
: 
50g protein
Preparation Time
: 
35 minutes
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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

7 g

Zesty Garlic Blend

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

30 g

Capers

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

7.5 g

Chicken Stock Powder

(Contains: Soy May contain traces of: Tree nuts, Milk, Mustard, 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
•Aluminum Foil
•Medium Pan

Cooking Steps

Cook rice
1
  • Stir together stock powder, wild rice medley, 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt in a medium pot. Bring to a boil over high heat. 
  • Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-24 min. 
    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.
  • Add Brussels sprouts, carrots, sliced onions, half the Zesty Garlic Blend, 1 tbsp (2 tbsp) oil and 2 tbsp (4 tbsp) water to an unlined baking sheet. Season with salt and pepper. Toss to coat.
  • Roast in the bottom of the oven, stirring halfway, until tender and golden, 20-24 min.
Finish prep
3
  • Roughly chop spinach.
  • Drain capers.
Cook pork
4
  • Heat a medium non-stick pan over medium-high heat (use large pan for 4 ppl).
  • While pan heats, pat pork dry with paper towel. Season with remaining Zesty Garlic Blend, salt and pepper.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side.
  • Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-12 min.
Make caper sauce
5
  • When pork and veggies are almost done, reheat the same pan 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, stirring often, until onions begin to soften, 1-2 min.
  • Sprinkle over Cream Sauce Spice Blend and stir to coat.
  • Slowly add 1/2 cup (1 cup) water and 1/8 tsp (1/4 tsp) sugar. Cook, stirring often, until lightly thickened, 1-2 min.

 

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