Smart Roasted Fig-Maple Pork Chops
with Roasted Broccoli, Red Onions and Carrots
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 • Broccoli • Carrot • Red onion • Maple syrup • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • 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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Red Onion
1 unit(s)
Carrot
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Fig Spread
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Fish, Egg, Gluten, Crustaceans)
1 tbsp
Maple Syrup
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sulphites, Wheat, Soy, Sesame, Fish, Egg, Gluten, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
227 g
Broccoli
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut onion into 1-inch pieces, then finely chop 1 tbsp (2 tbsp) onions.
- Cut broccoli into bite-sized pieces.
- Peel, then cut carrot into 1/4-inch half-moons.
- To a parchment-lined baking sheet, add 1-inch onion pieces, carrots, broccoli, half the garlic salt and 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Roast veggies in the middle of the oven for 8-10 min, until beginning to soften. (NOTE: Veggies will finish cooking in step 3.)
- Meanwhile, pat pork dry with paper towels, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 3-4 min per side, until golden.
- Flip veggies, then top with pork chops. Roast in the middle of the oven for 8-10 min, until pork is cooked through and veggies are tender.**
- Meanwhile, add 1 tbsp (2 tbsp) butter to the same pan. Heat over medium-low, swirling the pan for 1 min, until melted.
- Add reserved finely chopped onions. Cook for 2-3 min, stirring occasionally, until softened. Season with salt.
- Add fig spread, half the maple syrup (use all for 4 servings), half the Dijon (use all for 4 servings), broth concentrate and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Remove the pan from heat.
- Thinly slice pork chops.
- Divide veggies and pork between plates.
- Drizzle fig-maple sauce over pork.
