Balsamic-Glazed Pork Chops
with Cheesy Garlic Bread and Arugula Salad
Juicy pork chops are drizzled with a sweet and zesty balsamic glaze. Swipe the easy and cheesy pull-apart bread in the delicious pan juices. Arugula and bright baby tomatoes perk up the whole meal!
The quantities provided above are averages only.
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
2 unit
Sub Roll
(Contains Gluten)
160 g
Sweet Bell Pepper
56 g
Arugula and Spinach Mix
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Italian Seasoning
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
(Contains Sulphites)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce.
Add balsamic glaze and Dijon to a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your glaze.) Pat pork dry with paper towels. Season with half the garlic salt, half the Italian Seasoning and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden-brown and cooked through, 6-8 min per side.** Remove pan from heat, then add glaze from the small bowl. Flip pork to coat.
While pork cooks, core, then cut pepper into 1/4-inch slices. Stir together remaining garlic salt, remaining Italian Seasoning and 2 tbsp oil (dbl for 4 ppl) in another small bowl. Season with pepper. Halve rolls.
Place rolls, cut-side up, on a baking sheet. sheet. Brush rolls with herb oil, then sprinkle with cheese. Toast cheesy garlic bread in the middle of the oven, until cheese melts, 3-4 min. (TIP: Keep an eye on the buns so that they don't burn!)
While cheesy garlic bread toasts, add 1/2 tbsp vinegar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add peppers and arugula and spinach mix, then toss to combine.
Thinly slice pork. Cut cheesy garlic bread into 1-inch slices, crosswise. Divide pork, cheesy garlic bread and salad between plates. Drizzle balsamic glaze from pan over pork.
