Smart Rosemary Pork Chops
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Smart Rosemary Pork Chops

Smart Rosemary Pork Chops

with Apricot-Mustard Vinaigrette, Apples and Roasted Broccoli

Tonight's hearty salad with apples and roasted broccoli are dressed with an apricot and mustard vinaigrette and topped with rosemary-coated pork chops. A sprinkling of crunchy seeds completes a hearty salad that's perfect for any time of the year!

Carb Smart
Calorie Smart

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

340 g

Pork Chops, boneless

1 unit(s)

Rosemary, sprig

1 tsp

Garlic Salt

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

113 g

Baby Spinach

1 unit(s)

Gala Apple

2 tbsp

Apricot Spread

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

2 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Whole Grain Mustard

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

227 g


Not included in your delivery

3 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories570 kcal
Fat27 g
Saturated Fat4.5 g
Carbohydrate37 g
Sugar23 g
Dietary Fiber7 g
Protein45 g
Cholesterol105 mg
Sodium1040 mg
Trans Fat0 g
Potassium1550 mg
Calcium200 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 Non-Stick Pan
Measuring Spoons
Parchment Paper
Baking Sheet
Small Bowl
Large Bowl


  • Cut broccoli into bite-sized pieces.
  • Strip rosemary leaves from stems, then finely chop.
  • Heat a large non-stick pan over medium heat.
  • Pat pork chops dry with paper towels, Season with pepper and garlic salt.
Cook pork
  • When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 5-7 min.
  • Transfer pork to a parchment-lined baking sheet. Spread half the mustard over all sides, then sprinkle rosemary all over.
  • Roast in the top of the oven until cooked through, 15-18 min.**
  • Transfer pork to a cutting board to rest for 3-5 min.
Roast broccoli
  • While pork sears, add broccoli and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, stirring halfway through, until broccoli is tender and crisp around the edges, 10-12 min.
Make vinaigrette
  • Meanwhile, add vinegar, apricot spread, remaining mustard and 1 1/2 tbsp (3 tbsp) oil to a small bowl.
  • Season with salt and pepper, to taste, then whisk to combine.
Make salad
  • When pork is almost done, core, then cut apple into 1/2-inch pieces.
  • Add apples, spinach and broccoli to a large bowl.
  • Drizzle half the vinaigrette over top, then toss to coat.
Finish and serve
  • Thinly slice pork.
  • Divide salad between plates. Top with pork.
  • Drizzle remaining vinaigrette over top.

If you've opted to get pork chops, prepare them in the same way the recipe instructs you to prepare the tenderloin, skipping the step to cut into equal pieces.


Sear pork chops in the same way the recipe instructs you to sear the pork tenderloin, then decrease sear time to 1-2 min per side and decrease roast time to 10-14 min.**