Carb Smart Pork and Apple Salad
with Balsamic Dressing
Juicy pan-seared pork chops pair perfectly with fresh crisp apples. Tart balsamic dressing ties this whole dish together for a sweet and savoury salad!
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
113 g
Baby Spinach
1 unit(s)
Gala Apple
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
¼ cup
Feta Cheese, crumbled
(Contains Milk)
113 g
Sugar Snap Peas
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
28 g
Seed Blend
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Pat pork dry with paper towels. Season with Zesty Garlic Blend and salt. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear until golden-brown, 1-2 min per side. Transfer pork to an unlined baking sheet.Roast in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, trim snap peas, halve crosswise.Peel, then cut shallot into 1/4-inch slices.
Add balsamic vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add shallots, then toss to coat. Set aside.
Core, then cut apple into 1/4-inch wedges.
Add spinach, apples and snap peas to the bowl with marinated shallots. Season with salt and pepper, then toss to coat. Thinly slice pork.Divide salad between plates. Top with pork. Sprinkle feta and seed blend over top.
