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.
Produit dans une installation 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)
Côtelettes de porc, avec os
1 tasse(s)
Mélange de riz sauvage
1 pièce(s)
Endive belge
1 pièce(s)
Oignon rouge
7 g
Persil
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
2 cs
Vinaigre balsamique
(Contient Sulfites)
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
½ cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Poisson, Lait, Soya, Blé, Noix, Oeuf, Sulfites, Moutarde, Crustacés, Sésame, Gluten)
1 pièce(s)
Concentré de bouillon de poulet
28 g
Amandes, tranchées
(Contient Noix, Amandes Peut contenir Noix)
28 g
Canneberges séchées
(Peut contenir Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
Pas inclus dans votre livraison
0.07 cc
Sel*
0.07 cc
Poivre*
1 cs
Beurre*
(Contient Lait)
1 cs
Huile*
1 cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.