Thai-Style Pork Chops
with Summery Panzanella-Style Salad
The slight tartness of balsamic is the perfect compliment to juicy, sweet peaches in this fresh and summery pork chop dinner. A loaded panzanella-style salad completes the meal!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
1 pièce(s)
Fruit à noyau
1 pièce(s)
Tomate
1 pièce(s)
Mini concombres
56 g
Mélange printanier
7 g
Basilic
¼ tasse(s)
Feta, émietté
(Contient: Lait)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Sésame, Soya, Crustacés, Blé, Lait, Sulfites, Oeuf, Gluten, Poisson)
2 cs
Confiture d'abricots
(Peut contenir : Sésame, Soya, Crustacés, Blé, Lait, Sulfites, Oeuf, Gluten, Poisson, Noix, Moutarde)
4.3 g
Assaisonnement italien
(Peut contenir : Sésame, Soya, Triticale, Blé, Lait, Noix, Moutarde, Arachides)
½ cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Sésame, Soya, Blé, Lait, Oeuf, Poisson, Moutarde)
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut buns into 1-inch pieces.
- To a medium bowl, add ciabatta and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Italian Seasoning, then toss to coat.
- Heat a large non-stick pan over medium.
- When hot, add ciabatta. Cook for 3-4 min, stirring occasionally, until browned on all sides.
- Transfer to a plate.
- Meanwhile, cut four sections off peach, avoiding the pit. Cut each section into 1/4 -inch slices.
- Cut tomatoes into 1/4-inch pieces.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Strip basil leaves from stems, then thinly slice.
- In a small bowl, combine mustard, half the apricot spread and remaining Italian Seasoning. Season with salt and pepper. (NOTE: This is your pork glaze.)
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 2-3 min per side, until golden.
- Remove from heat, then transfer pork to a parchment-lined baking sheet.
- Using a scilicone brush, brush balsamic-apricot glaze over pork chops.
- Roast pork in the top of the oven for 8-12 min, until cooked through.**
- Rest pork, covered, for 5 min. Thinly slice pork chops.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), remaining apricot spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix, tomatoes, peaches, cucumbers and croutons. Toss to coat.
- Thinly slice pork chops.
- Divide pork chops and salad between plates.
- Sprinkle feta and basil over salad.
