Cal Smart Pork Chops in Fig Pan Sauce
with Goat Cheese and Cranberry Salad
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
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Arugula and Spinach Mix
1 unit(s)
Shallot
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
¼ cup
Goat Cheese
(Contains Milk)
20 g
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tsp
Butter*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Halve ciabatta.
- Arrange ciabatta directly on middle rack of the oven. Toast for 3-4 min until crisp and golden. (TIP: Keep and eye on ciabatta so that they don't burn!)
- Set aside to cool.
- Halve, peel, then finely chop shallot.
- To a large bowl, add 1/2 tbsp (1 tbsp) shallots, vinegar, half of mustard, 1/2 tbsp (1 tbsp) fig spread and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine.
- To the large bowl with shallots, add dried cranberries and arugula and spinach mix. Do not toss until ready to serve.
- Heat a large non-stick pan over medium.
- While the pan heats, pat pork dry with paper towels. Season with salt and pepper.
- When hot, add 1 tsp (2 tsp) oil, then pork. Cook for 4-6 min per side, until golden and cooked through.**
- When pork chops are done, transfer to a clean cutting board. Cover loosely with foil. Set aside for 3-5 min to rest.
- Reheat the same pan over medium.
- When hot, add 2 tsp (4 tsp) butter, then remaining shallots. Cook for 2-4 min, stirring often until tender.
- Sprinkle Gravy Spice Blend over top. Cook for 30 sec, stirring to coat.
- Add 3/4 cup (1 1/4 cups) water, broth concentrate, remaining fig spread and remaining mustard.
- Bring to a simmer. Cook for __-__ min, stirring often, until sauce thickens slightly.
- Remove from heat.
- Cut or tear cooled ciabatta into 1/2-inch pieces.
- Add ciabatta to bowl with salad, then toss to combine.
- Thinly slice pork. Stir any pork resting juices into pan with sauce.
- Divide pork and salad between plates.
- Spoon fig sauce over pork.
- Sprinkle goat cheese over salad.
