Cal Smart Zesty Apricot-Glazed Pork Chops
with Golden Bulgur and Garden Salad
Sweet and sticky apricot pulls double duty with a savoury glaze and a standout dressing in this dish. If you're looking for a dinner salad that is jam-packed with flavour, this is it!
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
½ cup
Bulgur Wheat
(Contains Wheat)
113 g
Arugula and Spinach Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Tomato
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add bulgur and half the Zesty Garlic Blend to the boiling water. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Cut tomato into 1/4-inch pieces.
- Thinly slice cucumber.
- Add vinegar, 1/2 tbsp (1 tbsp) apricot spread and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add tomato. Toss to coat.
- Melt 1 tbsp (2 tbsp) butter in a medium microwaveable bowl. Add broth concentrate, remaining apricot spread and 1/2 cup (3/4 cup) water. Stir to mix. (This is your sauce!)
- Heat a medium pan over medium heat (large pan for 4 ppl).
- While pan heats, pat pork dry with paper towels.
- Season with remaining Zesty Garlic Blend, salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry, flipping halfway, until golden-brown, 2-3 min.
- Add sauce mixture to pan with pork. Flip to coat.
- Reduce heat to medium-low. Cover and cook, flipping halfway, until sauce thickens slightly and pork is cooked through, 6-8 min.** (TIP: If sauce reduces too quickly, add water, 1-2 tbsp at a time.)
- Add cucumber and arugula and spinach mix to the bowl with tomatoes. Toss to coat.
- Fluff bulgur with a fork.
- Divide bulgur and salad between plates.
- Thinly slice pork.
- Top bulgur with pork.
- Spoon any remaining sauce from pan over pork.
