Maple-Glazed Pork Chops with Wild Rice
and Roasted Squash, Apple and Kale Salad
Get ready to experience the flavours of fall! Juicy, maple-glazed pork chops are seared to perfection and served alongside creamy wild rice. Roasted squash, apple and kale salad topped with toasted pumpkin seeds brings satisfying crunch.
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Butternut squash • Gala apple • Wild rice medley (parboiled rice, wild rice) • Kale • Maple syrup • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Pepitas • 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) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Herb mix (sage, thyme).
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
2 unit(s)
Pork Chops, bone-in
½ cup
Wild Rice Medley
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Gala Apple
170 g
Butternut Squash, cubes
28 g
Pepitas
14 g
Sage and Thyme
2 tbsp
Maple Syrup
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
56 g
Kale, chopped
1 tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
- Bring to a boil over high heat. Once boiling, reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 20-22 min. Remove the pot from heat. Set aside, still covered.
- Meanwhile, add squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
- Drizzle half the maple syrup over squash when finished roasting. Toss to coat.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Strip sage leaves from stems. Finely chop.
- Core, then cut apple into 1/2-inch pieces.
- Whisk together mustard, vinegar, 1/2 tbsp (1 tbsp) maple syrup and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then add apples and kale.
- Toss to coat. Set aside.
- Pat pork chops dry with paper towels. Season with thyme and sage.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork chops.
- Cook until golden-brown, 2-3 min per side. Transfer pork chops to unlined baking sheet.
- Drizzle remaining maple syrup over pork chops.
- Bake pork chops in the top of the oven until golden brown and cooked through, 12-14 min
- Meanwhile, heat a small non-stick pan over medium-high heat.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden, 3-4 min.
- Add garlic spread to the rice. Fluff with a fork and season with salt and pepper.
- Add roasted squash to the large bowl with apples, kale and dressing. Toss to combine.
- Divide pork chops, salad and rice between plates.
- Sprinkle toasted pepitas over salad.
