Balsamic Pork Mushroom Salad
with Toasted Croutons and Goat Cheese
A sweet balsamic glaze, creamy goat cheese and crunchy almonds add lots of pizzazz to everyday pork chops. The toasty ciabatta croutons kick it into high gear and take this warm salad into comfort food territory.
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
340 g
Côtelettes de porc, désossées
113 g
Champignons
2 cs
Glaçage balsamique
(Contient Sulfites Peut contenir Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
113 g
Jeunes épinards
¼ tasse(s)
Fromage de chèvre
(Contient Lait)
28 g
Amandes, tranchées
(Contient Amandes Peut contenir Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)
1 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Thinly slice mushrooms.
- Cut or tear ciabatta into 1/2-inch pieces.
- To an unlined baking sheet, add ciabatta. Drizzle with 1 tbsp (2 tbsp) oil, then season with salt and pepper. Toss to coat.
- Toast in the middle of the oven for 5-6 min, stirring halfway through, until lightly golden.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Pat pork dry with paper towels.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
- Roast in the bottom of the oven for 8-12 min, until cooked through.**
- Meanwhile, add 1/2 tbsp (1 tbsp) oil to the pan, then mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Remove pan from heat.
- To a large bowl, add 1 tbsp (2 tbsp) oil and half the balsamic glaze.
- Season with salt and pepper, then whisk to combine.
- Add spinach, mushrooms, half the croutons and half the almonds, then toss to combine.
- Thinly slice pork.
- Divide salad and pork between plates.
- Top salad with remaining croutons and remaining almonds.
- Crumble over goat cheese.
- Drizzle over remaining balsamic glaze.