Balsamic and Dijon Pork Chops
with Cheesy Braised Endive and Wild Rice
Get ready to have your taste buds tickled with flavors from this recipe! Juicy pork chops are pan-seared and finished with a sweet and tangy balsamic-Dijon glaze before being served along side tender Parmesan-braised endive and a rice pilaf with crunchy almonds.
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.
Ingredients
2 unit(s)
Pork Chops, bone-in
1 cup
Wild Rice Medley
1 unit(s)
Belgian Endive
1 unit(s)
Red Onion
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Chicken Broth Concentrate
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.07 tsp
Salt*
0.07 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Finely chop parsley.
- Peel off any browning outer leaves from endive, then cut in half lengthwise.
- Peel, then cut onion into 1/4-inch pieces.
**NEW SG method/ copy**
Stove + oven method do be confirmed during testing
- Heat a medium pan oven-proof over medium heat.
- When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl until melted.
- Add white wine, half the garlic salt and 1/4 tsp sugar (dbl for 4 ppl). Bring to a simmer.
- Add endives, cut side down and 1/2 cup water (dbl for 4 ppl). Cover with a lid and cook in the top of the oven until tender, 20-25 min. (NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish before assembling and broiling. Use a 9x13-inch baking dish for 4 ppl.)
- Meanwhile. heat a medium pot (large for 4 ppl) over medium heat. When hot add 1 tbsp butter (dbl for 4 ppl). Swirl pan until melted, 30 sec.
- Add half the onions. Season with salt and pepper. Cook stirring often until starting to soften, 2-3 min.
- Add wild rice, broth concentrate, and 1 cup water (dbl for 4 ppl) Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat pork dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Reheat the same pan from step 4 over medium.
- Add butter, then remaining onions. Season with salt and pepper. Cook stirring often, until onions begin to soften, 2-3 min.
- Add vinegar, Dijon, 1/4 tsp sugar and ____ water (dbl both for4 ppl) . Cook, stirring often until slightly thickened, 1-2 min.
- Carefully remove pan with endives from the oven. Uncover, then sprinkle cheese over. Return to the middle of oven until and bake until cheese is melted 2-3 min. (should this be moved to step 2 with the remainder of the endive cooking?
- Fluff wild rice with a fork, then stir in almonds, cranberries and half the parsley. Season with salt and pepper. Divide between plates.
- Divide pork between plates.
- Spoon sauce over pork, then sprinkle remaining parsley over top.
