Cal Smart Fig-Glazed Pork Chops
with Goat Cheese and Cranberry Salad
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
1 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
113 g
Mélange roquette et épinards
1 pièce(s)
Échalote
28 g
Canneberges séchées
(Peut contenir Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
¼ tasse(s)
Fromage de chèvre
(Contient Lait)
20 g
Mélange d'épices pour sauce
(Contient Soya, Blé Peut contenir Lait, Moutarde, Arachides, Sésame, Sulfites, Noix, Gluten)
2 cs
Tartinade de figues
(Peut contenir Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Gluten, Lait, Crustacés, Noix)
1 cs
Vinaigre de vin blanc
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cc
Beurre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- 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.