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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!

Allergens:Mustard/MoutardeSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

113 cup

Wild Rice

200 g

Plum

10 g

Garlic

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

175 g

Swiss Chard, chopped

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

¼ tsp

Ground Cinnamon

Not included in your delivery

2 tbsp

Sugar*

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Lid
Small pot
Small Bowl
Non-Stick Pan
Pan
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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.**)

4

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.

5

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!)

6

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