Apricot-Dijon Pork Chops
with Roasted Apple and Fennel Salad
Roasted fennel and apple take centre stage in this elegant pork chop dinner. The subtle anise flavour of fennel adds a "je ne sais quoi" that marries well with apricot-Dijon smothered pork chops.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Pork Chops, bone-in
300 g
Yellow Potato
1 unit(s)
Fennel, sliced
1 unit(s)
Gala Apple
113 g
Arugula and Spinach Mix
28 g
Seed Blend
56 g
Goat Cheese
(Contains Milk)
2 tbsp
Apricot Spread
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Honey
¾ tsp
Garlic Salt
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut apple into 1-inch pieces.Trim fennel stalks, then quarter fennel bulb. Peel any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.Add apples, fennel and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast on the bottom rack of the oven, tossing halfway through, until tender, 26-28 min.
Meanwhile, cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.Drain and return potatoes to the same pot, off heat.
Pat pork dry with paper towels. Season with pepper and 1/2 tsp (1 tsp) garlic salt.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. (NOTE: Cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden, 2-3 min per side.Remove from heat, then transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** When pork is done, set aside to rest on the baking sheet, 2-3 min.
Meanwhile, roughly mash half the goat cheese, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. (NOTE: Store remaining goat cheese in the fridge until step 6.) Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
Add apricot spread, Dijon, half the honey, half the vinegar and 1/4 cup (1/2 cup) water to a small bowl. Season with salt and pepper, then whisk to combine. Reheat the same pan (from step 3) over medium-high.When hot, add sauce. Bring to a boil.Once boiling, reduce heat to medium. Cook, stirring occasionally, until the sauce thickens, 1-2 min. (For 4 ppl, cook sauce 1-3 min).Remove from heat.
Add remaining honey, remaining vinegar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add arugula and spinach mix, roasted apples, roasted fennel and seed blend to the bowl with dressing, then toss to combine.Stir any pork resting juices from the baking sheet into sauce.Divide pork, potatoes and salad between plates. Spoon sauce over pork.Sprinkle remaining goat cheese over salad.
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