Bone-In Pork Chops with Beet Salad and Rhubarb Compote
made with Evergreen Farms Rhubarb- Milk
- Walnuts
- Mustard
- Sulphites
- Triticale
- Mustard
- Wheat
- Sesame
- Soy
- Peanuts
- Sulphites
- Milk
- Tree nuts
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Beet • Clementine • Kale • Rhubarb • Shallot • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Walnuts • Honey • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Pork Chops, bone-in
1 unit(s)
Rhubarb
1 unit(s)
Honey
2 unit(s)
Beet
1 unit(s)
Shallot
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts)
6 g
Lemon-Pepper Seasoning
(May be present: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
2 unit(s)
Clementine
56 g
Kale, chopped
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
Not included in your delivery
1 tbsp
Sugar*
3.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut beets into 1/2-inch pieces. (TIP: We suggest using gloves when prepping beets!)
- To parchment-lined baking sheet, add beets, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 25-30 min, tossing halfway through, until tender.
- Carefully remove beets from the oven, then transfer to a clean plate and allow to cool for 3-5 min.
- Meanwhile, peel, then cut shallot into 1/8-inch slices.
- Juice half the clementine. Peel remaining clementine, then separate into segments.
- Cut rhubarb into 1-inch pieces.
- To a large bowl, add balsamic vinegar, Dijon, 2 tbsp (1/4 cup) oil, half the honey and 1/2 tbsp (1 tbsp) water. Whisk to combine. Season with salt and pepper.
- Add shallots. Stir to combine. Set dressing aside.
- Pat pork dry with paper towels. Season with Lemon-Pepper Seasoning and salt.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast at the bottom of the oven for 8-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Heat the same pan over medium-low.
- When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Add remaining honey. Cook for 30 sec, stirring frequently, until coated. Season with salt.
- Transfer to a plate.
- To a small pot over medium, add rhubarb, clementine juice, 1 tbsp (2 tbsp) sugar and 3 tbsp (4 tbsp) water. Stir to combine. Bring to a simmer.
- Once simmering, cook for 4-5 min, stirring occasionally, until rhubarb softens and thickens. Season with salt and pepper.
- Meanwhile, to the bowl with dressing, add kale. Massage for 1 min. Season with salt and pepper.
- Thinly slice pork chops. Add any juices to compote.
- Divide kale between plates, then top with orange segments, roasted beets, goat cheese and walnuts.
- Divide pork chops between plates. Spoon rhubarb compote over top.
