Zesty Parm and Pork Chop Sandwiches
with Shallot Agro Dolce and Fresh Salad- Wheat
- Barley
- Milk
- Egg
- Mustard
- Sulphites
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sulphites
- Wheat
- Egg
- Peanuts
Juicy seasoned pork chops are seared and sliced before being nestled in the sandwich of you dreams. Topped with a tangy and jammy onion spread as well as grainy mustard aioli, your taste buds will be off off and away!
Ingredients
340 g
Pork Chops, boneless
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
113 g
Spring Mix
1 unit(s)
Shallot
1 unit(s)
Tomato
1 unit(s)
Lemon
ÂĽ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sesame, Soy, Crustaceans, Fish, Gluten, Milk, Mustard, Sulphites, Wheat)
1 tbsp
Red Wine Vinegar
(May be present: Tree nuts, Sesame, Soy, Fish, Milk, Mustard, Wheat, Egg)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Sesame, Soy, Milk, Mustard, Wheat, Peanuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Sesame, Soy, Crustaceans, Fish, Gluten, Milk, Sulphites, Wheat, Egg)
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice lemon
- Peel , then cut shallot into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Add mayo, whole grain mustard and lemon zest to a small bowl. Season with salt and pepper. Stir to mix.
- Heat a small pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shallots. Season with salt and pepper. Cook, stirring often until golden-brown, 1-2 min.
- Reduce heat to medium. Add 1 1/2 tbsp (3 tbsp) lemon juice, 1/4 cup (1/2 cup) water and 1/2 tsp (1 tsp) sugar. Cook, stirring often until shallots are sticky and liquid has absorbed, 3-4 min.
- Heat a large non-stick pan over medium heat.
- While pan heats, pat pork dry with paper towels.
- Add pork, Zesty Garlic Spice blend, remaining lemon zest 1/2 tbsp (1 tbsp) oil to a shallow dish. Season with salt and peper then toss to coat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork chops. Cover and cook until golden-brown and cooked through, 6-8 min per side.**
- Add vinegar, 1/4 tsp sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Then stir to mix.
- Add tomatoes and half the spring mix to bowl. Do not Mix until step 6!
- Once pork is cooked through, transfer to a clean cutting board to rest.
- Halve buns.
- Reheat pan over medium. Add 1 tbsp butter, swirl pan until melted, 30 sec.
- Add buns to pan, cut side down and toast, pressing to pan gently to absorb butter, until golden brown, 2-3 min.
**NEW BUN TOASTING METHOD SG/ EDITORIAL
- Thinly slice pork ( TEST A/ B leaving one sandwich with whole pork)
- Arrange buns on a clean surface. Spread mayo sauce over top and bottom buns.
- Stack pork slices, onion agro dolce, parmesan cheese, spring mix and top buns.
- Toss salad.
- Divide sandwiches and salad between plates
***prefer sandwich bun over ciabatta??
