Sweet apricot spread works double duty in this smart recipe, brightening up the vinaigrette and also serving as a sweet-savoury glaze for the pork! Earthy lentils, crunchy almonds and creamy goat cheese make this a hearty salad you won't want to pass on.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Whole Grain Mustard(ContainsMustard)
White Wine Vinegar(ContainsSulphites)
Granny Smith Apple
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Using a strainer, drain and rinse lentils. Core, then cut apple into 1/2-inch pieces.
Add mustard, vinegar, half the apricot spread, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add lentils and apples, then toss to coat. Set aside.
Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat, then transfer almonds to a plate. Set aside.
Pat pork dry with paper towels. Season with remaining garlic salt and pepper. Reheat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to an unlined baking sheet. Spread remaining apricot spread over tops of pork. Roast pork in the middle of the oven until cooked through, 8-12 min.**
Add spring mix and half the almonds to the bowl with marinated lentils and apples. Toss to combine.
Thinly slice pork. Divide salad between plates, then top with pork. Crumble goat cheese over top. Sprinkle with remaining almonds.