Seared Pork Chops

Seared Pork Chops

with Plum Compote, Garlic Swiss Chard and Wild Rice

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Plums are the perfect autumn fruit. Very sweet, a little tart, and all kinds of delicious. We're cooking them up with a bit of brown sugar, cinnamon and vinegar to make a delightful sauce for your pork chops!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

113 cup

Wild Rice

200 g


10 g


1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

175 g

Swiss Chard, chopped

1 tbsp

Red Wine Vinegar


¼ tsp

Ground Cinnamon

Not included in your delivery

2 tbsp



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2176 kJ
Calories520 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber7 g
Protein48 g
Cholesterol80 mg
Sodium816 mg
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* In a small pot, bring 1 3/4 cups salted water (double for 4 people) to a boil. Add the wild rice to the boiling water. Reduce the heat to medium. Cover and cook until the rice is tender, 18-19 min. (Drain when the rice is cooked.)


Meanwhile, cut each plum in half and twist to separate the flesh from the pit. Use a spoon to remove the pit, if necessary. Cut each piece into 1/4-inch slices. Mince or grate the garlic. In small bowl, stir together the Dijon and a drizzle of oil. Brush the pork with the Dijon mixture. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until the bottoms are golden, 4-5 min. Reduce the heat to medium-low. Flip the pork over. Cover and cook until the pork is golden and cooked through, 4-5 min. (TIP: Cook to a minimal internal temp. of 160°F.**)


Meanwhile, heat a medium pan over medium heat. Add a drizzle of oil, then the garlic and Swiss chard. Stir until wilted, 3-4 min. Season with salt and pepper.


When the pork is done, transfer to a plate. Add the plums, 1/2 bottle vinegar (1 bottle for 4 people), 2 tbsp sugar (double for 4 people) and 1/2 pkg cinnamon (1 pkg for 4 people) to the same pan. Cook, stirring and scraping up any brown bits from the bottom of the pan, until warmed through, 2-3 min. (You want the plums to hold their shape!)


Fluff the rice with a fork. Divide the pork, Swiss chard and rice between plates. Spoon the plum compote over the pork.