Brie and Fig Pork Chops
with Potato Coins and Pecan Salad
Rich and buttery brie cheese works together with sweet fig spread to amp up the flavour of juicy bone-in pork chops. Finished in a savoury pan sauce and paired with roasted potatoes and a fresh salad, say hello to a restaurant-quality meal made right in your own kitchen !
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
Pork Chops, bone-in
400 g
Yellow Potato
50 g
Shallot
56 g
Spring Mix
125 g
Brie Cheese
(Contains Milk)
28 g
Pecans
(Contains Pecans/Pacanes)
2 unit
Chicken Broth Concentrate
2 tbsp
Fig Spread
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)Meanwhile, peel then finely chop shallot.
Heat a medium non-stick pan over medium-high heat (use a large pan for 4 ppl).When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)Transfer to a plate.
Pat pork dry with paper towels. Season with remaining garlic salt and pepper.Reheat the same pan over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side, then transfer pork to a foil-lined baking sheet.Roast in the top of the oven until golden-brown, 7-9 min. (NOTE: It's okay if pork doesn't cook all the way through in this step.)
Meanwhile, cut brie into 1/4-inch slices (8 slices per wheel of brie).Once pork chops have roasted for 8 min, carefully remove the baking sheet from the oven, then turn the broiler to high.Top each pork chop with brie slices. Gently press brie slices down into pork chops.Broil in the top of the oven, until brie is slightly gooey and pork is cooked through, 3-4 min.**
Meanwhile, reheat the same pan (from step 3) over medium-high.Add 1 tbsp butter (dbl for ppl), then swirl the pan until melted, 30 sec. Add shallots and cook, scraping up any browned bits from the pan, until softened, 1-2 min.Add broth concentrate, fig spread, soy sauce, half the vinegar and 1/4 cup water (dbl for 4 ppl).Bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
Add remaining vinegar, 1/4 tsp sugar, 1/2 tbsp oil (dbl both for 4 ppl) and Dijon to a large bowl. Season with salt and pepper, then whisk to combine.Add spring mix and pecans. Toss to coat. Divide potatoes, pork chops and salad between plates. Spoon sauce over pork.
