Smart Maple-Mustard Pork Chops
with Roasted Chickpea Salad- Milk
- Sulphites
- Mustard
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Crustaceans
- Tree nuts
- Gluten
- Triticale
- Peanuts
Sweet and savoury pork chops pair beautifully with a hearty salad of roasted chickpeas and crisp cucumbers. This definitely isn't your average pork chop dinner. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Pork chop • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Arugula and spinach mix (arugula, spinach) • Cucumber • Maple syrup • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
340 g
Pork Chops, boneless
½ unit(s)
Chickpeas
113 g
Arugula and Spinach Mix
1 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Maple Syrup
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Tree nuts, Gluten)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Tree nuts, Triticale, Peanuts)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Drain and rinse half the chickpeas (use all for 4 ppl), then pat dry with paper towels.
- Combine chickpeas and 1 tbsp (2 tbsp) oil in a medium bowl. Season with pepper and half the garlic salt, then toss to coat.
- Add chickpeas to an unlined baking sheet.
- Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown and crispy, 22-25 min.
- Meanwhile, add vinegar, half the mustard, 1/2 tbsp (1 tbsp) maple syrup and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine. Set aside.
- Pat pork dry with paper towels, then season with pepper and remaining garlic salt.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, add broth concentrate, remaining maple syrup, remaining whole grain mustard and 1/4 cup (1/2 cup) water to the same pan over medium-high. Cook, stirring often, until slightly reduced, 1-3 min. Season with salt and pepper.
- When pork is done roasting, set aside on cutting board to rest, 2-3 min.
- Thinly slice cucumber.
- Add cucumbers and arugula-spinach mix to the bowl with dressing (from step 2). Toss to coat.
- Thinly slice pork.
- Add any pork resting juices to the sauce.
- Divide pork and salad between plates.
- Spoon sauce over pork.
- Top salad with roasted chickpeas and feta.
