Smart Miso-Cranberry Pork Chops
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Smart Miso-Cranberry Pork Chops

Smart Miso-Cranberry Pork Chops

with Fresh Clementine-Cashew Salad

It takes two to tango, and this miso-clementine flavour combo is ready for the dinnertime dance floor. Both umami-rich and fruity, the pork chops are seared before being topped with miso-cranberry glaze.

Calorie Smart
Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

340 g

Pork Chops, boneless

113 g

Baby Spinach

28 g

Spring Mix

56 g

Carrot, julienned

2 unit(s)


28 g

Dried Cranberries

1 unit(s)

Miso Broth Concentrate

(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)

2 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

1 unit(s)

Garlic, cloves

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¾ tsp


0.13 tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories580 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate37 g
Sugar24 g
Dietary Fiber5 g
Protein45 g
Cholesterol125 mg
Sodium670 mg
Trans Fat0.3 g
Potassium1300 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Small Bowl
Medium Non-Stick Pan


  • Zest, then juice half the clementine. Peel remaining clementine, then separate into segments.
  • Peel, then mince or grate garlic.
Make glaze and dressing
  • Add garlic, cranberries, half the vinegar, half the miso concentrate, 1/2 tsp (1 tsp) clementine zest, 2 tbsp (4 tbsp) clementine juice, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water to a small bowl. Stir to mix. (NOTE: This is your glaze!)
  • Add remaining miso concentrate, remaining zest, remaining juice, remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix. (NOTE: This is your dressing!)

Cook pork
  • Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
  • While pan heats, pat pork chops dry with paper towels. Season with salt and pepper.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
Finish pork
  • Add glaze mixture and 1 tbsp (2 tbsp) butter to pork, then flip to coat. Reduce heat to medium.
  • Cover and cook, flipping halfway through, until glaze has thickened slightly and pork is cooked through, 5-7min.** (TIP: If glaze reduces too quickly, add water 1-2 tbsp at a time.)
Finish and serve
  • Add spinach, spring mix, carrots, cashews and clementine segments to bowl with dressing. Toss to coat.
  • Thinly slice pork.
  • Divide salad and pork between plates.
  • Add any pork juices to pan with glaze. Spoon cranberries and any remaining glaze in pan over pork.