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Pork Chops

Pork Chops

with Celery-Apple Salad and Dill Potatoes

Delicious seared pork chops are served with a bright celery-apple salad and creamy dill potatoes! Celery is a delicious underrated veggie that adds a sweet bright crunch that will have you going back for more.

Allergens:
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

570 g

Pork Chops, boneless

680 g

Red Potato

1 unit

Lemon

2 tbsp

Whole Grain Mustard

(Contains Mustard)

2 unit

Gala Apple

113 g

Dill

20 g

Sour Cream

(Contains Milk)

6 tbsp

HFC Finishing Salt

113 g

Celery, chopped

Not included in your delivery

1 tbsp

Sugar*

2 tbsp

Oil*

3 tsp

Salt*

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Nutrition Values

Energy (kJ)0 kJ
Calories516 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate52 g
Sugar15 g
Dietary Fiber8 g
Protein36 g
Cholesterol80 mg
Sodium1743 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Whisk
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Strainer

Instructions

1 BOIL POTATOES
1

Patting the pork dry before seasoning and cooking, helps reduce the amount of moisture the chop releases, creating less steam during cooking. This allows your meat to get a flavourful golden-brown crust.

Wash and dry all produce.* Cut the potatoes in half (or into quarters if they are larger). In a large pot, combine the potatoes with enough water to cover (approximately 1-2 inches) and 1 tsp salt. Bring to a boil over high heat. Cook until the potatoes are fork-tender, 10-12 min.

2 MAKE DRESSINGS
2

Meanwhile, roughly chop the dill. Juice the lemon. In a medium bowl, whisk together the mustard, dill, 2 tsp sugar, 3 tbsp lemon juice and 2 tbsp oil. Transfer half the dill dressing to another medium bowl and stir in the sour cream. Set aside.

3 MAKE SALAD
3

Core, then cut the apple(s) into 1/4-inch pieces. Add the apple and celery to the medium bowl with the remaining dill dressing (without the sour cream) and toss together. Season with salt and pepper. Set aside.

4 COOK PORK
4

Pat the pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the pork. Pan-fry until the pork is golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**)

5 FINISH POTATOES
5

When the potatoes are fork-tender, drain and add the potatoes to the reserved dill-sour cream dressing. Toss together and season with salt and pepper.

6 FINISH AND SERVE
6

Thinly slice the pork, then sprinkle with some HFC finishing salt. Divide the celery-apple salad between plates and top with the pork. Serve with the potato salad.