Sheet Pan Bruschetta Topped Pork Chop
with Stone Fruit Salad with Parmesan
What better way to ring in summer-y flavours than with fresh fruit staples tomato and stone fruit. Tomatoes are used to brighten up a baking sheet cen-tric dinner of potato coins and Italian Seasoned pork chops, while stone fruit slices bring welcomed sweetness tender spinach salad.
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
300 g
Yellow Potato
1 unit(s)
Red Onion
2 unit(s)
Tomato
56 g
Baby Spinach
1 unit(s)
Stone Fruit
7 g
Parsley
ÂĽ cup
Parmesan Cheese, shredded
(Contains: Milk)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Egg, Fish)
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Line a baking sheet with parchment paper.
- Cut potatoes into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch slices.
- To a parchement-lined baking sheet, add potatoes, three quarters of the onion, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10-12 min until beginning to turn golden.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
- Finely chop parsley.
- Finely chop remaining onions.
- Pat pork dry with paper towels. Season with salt, pepper and remaining Italian Herb Spice Blend.
- Drizzle 1/2 tbsp (1 tbsp) oil pork and toss to coat.
- Once potatoes have been roasting for 10-12 min, remove from oven.
- Stir veggies and push to one side of baking sheet.
- Arrange pork on other side of baking sheet.
- Roast in the middle of the oven for 10-12 min until pork is cooked through and veggies are tender and golden. (NOTE: for 4 servings, divide pork between baking sheets)
- Meanwhile, to a medium bowl, add tomatoes, half the parsley, half the vinegar, remaining onions and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to coat.
- To a large bowl, add remaining vinegar, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix.
- Add spinach and stone fruit to bowl of dressing. Toss to coat.
- Thinly slice pork, if desired.
- Divide roasted veggies, salad and pork between plates.
- Spoon brushetta mix over pork.
- Sprinkle cheese overtop.
