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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.**)
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.
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.
