Brie and Fig Pork Chops
with Potato Coins and Pecan Salad
Rich and buttery brie cheese works together with sweet fig spread to amp up the flavour of juicy bone-in pork chops. Finished in a savoury pan sauce and paired with roasted potatoes and a fresh salad, this restaurant-quality meal is made right in your own kitchen.
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Yellow potato • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Pecans • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
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
400 g
Yellow Potato
56 g
Spring Mix
1 unit(s)
Shallot
125 g
Brie Cheese
(Contains Milk)
28 g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
2 unit(s)
Chicken Broth Concentrate
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Peel then finely chop shallot.
- Heat a medium non-stick pan over medium-high heat (use a large pan for 4 ppl).
- When hot, add pecans to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on pecans so they don't burn.)
- Transfer to a plate.
- Pat pork dry with paper towels. Season with remaining garlic salt and pepper.
- Reheat the same pan over med-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side, then transfer pork to a foil-lined baking sheet.
- Roast in the top of the oven until golden-brown, 7-9 min. (NOTE: It's okay if pork doesn't cook all the way through in this step.)
- Meanwhile, cut brie into 1/4-inch slices (8 slices per wheel of brie).
- Once pork chops have roasted for 8 min, carefully remove the baking sheet from the oven, then turn the broiler to high.
- Top each pork chop with brie slices. Gently press brie slices down into pork chops.
- Broil in the top of the oven, until brie has melted slightly and pork is cooked through, 3-4 min.**
- Meanwhile, reheat the same pan (from step 3) over med-high.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
- Add shallots and cook, scraping up any browned bits from the pan, until softened, 1-2 min. (TIP: if shallots brown too quickly, reduce heat to medium.)
- Add broth concentrate, fig spread, soy sauce, half the vinegar and 1/4 cup (1/2 cup) water.
- Bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Add remaining vinegar, Dijon, 1/4 tsp (1/2 tsp) sugar, and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and pecans. Toss to coat.
- Divide potatoes, pork chops and salad between plates.
- Spoon sauce over pork.