Sheet Pan Bruschetta Topped Pork Chop
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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.

Allergens:
Milk
•Sulphites

The quantities provided above are averages only.

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
DifficultyEasy

Ingredients

serving amount

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)

Peach

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

5 g

Italian Herb Spice Blend

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

1 tbsp

Balsamic Vinegar

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

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

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Nutrition Values

Calories460 kcal
Fat8 g
Saturated Fat4 g
Carbohydrate49 g
Sugar15 g
Dietary Fiber7 g
Protein49 g
Cholesterol115 mg
Sodium590 mg
Trans Fat0.2 g
Potassium1950 mg
Calcium225 mg
Iron4 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.

Utensils

•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Medium Bowl

Cooking Steps

1
  • 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.
2
  • 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.
3
  • 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.
4
  • 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)
5
  • 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.
6
  • 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.
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