Balsamic-Glazed Pork Chops
with Cheesy Garlic Bread and Arugula Salad
Juicy pork chops are drizzled with a zesty balsamic glaze that's so good, you'll want to dip your cheesy garlic bread into it, too! An arugula salad with sweet peppers brings a fresh crunch to round out the plate.
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
340 g
Pork Chops, boneless
2 unit
Ciabatta Roll
(Contains Barley, Wheat)
160 g
Sweet Bell Pepper
56 g
Arugula and Spinach Mix
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tsp
Garlic Salt
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce Pat pork dry with paper towels. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 6-8 min per side.** Remove from heat. Transfer pork to a plate, then cover loosely with foil and let rest for 2-3 min.
Meanwhile, core, then cut pepper into 1/4-inch slices. Add half the garlic puree and 1 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Brush cut sides with garlic oil, then season with remaining garlic salt. Sprinkle cheese over top. Toast in the middle of the oven until cheese melts, 2-4 min. (TIP: Keep an eye on them so they don't burn!)
Meanwhile, add 1/2 tbsp vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add peppers and arugula and spinach mix, then toss to combine.
Add balsamic glaze, Dijon and remaining garlic puree to a small microwaveable bowl. Season with salt and pepper, then stir to combine. Microwave until warm, about 30 sec. (TIP: If you don't have a microwave, heat glaze in a small pan over medium heat for 1 min.)
Thinly slice pork. Cut cheesy garlic bread into 1-inch slices. Divide pork, cheesy garlic bread and salad between plates. Drizzle glaze over pork.
