Smart Apricot-Mustard Pork Chops
with Clementine, Radish and Goat Cheese Salad
Juicy clementines, marinated radishes and tangy goat cheese are the star players of a hearty salad that accompanies pork topped with a sweet and savoury apricot-mustard sauce.
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
113 g
Spring Mix
2 unit(s)
Clementine
3 unit(s)
Radish
28 g
Seed Blend
14 g
Croutons
(Contains Milk, Wheat)
28 g
Goat Cheese
(Contains Milk)
2 tbsp
Apricot Spread
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
4 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Halve radishes lengthwise, then cut into thin half-moons.Add vinegar, 1/2 tbsp (1 tbsp) apricot spread and 3 tsp (6 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add radishes, then toss to coat.
Heat a large non-stick pan over medium-high. While the pan heats, pat pork dry with paper towels, then season with salt and pepper.When the pan is hot, add 1 tsp (2 tsp) oil, then pork. Pan-fry until golden, 2-3 min per side.Remove from heat, then transfer to an unlined baking sheet.
Roast pork in the middle of the oven until cooked through, 8-12 min.**When done, transfer to a cutting board to rest, 3-4 min.
Reheat the same pan (from step 2) over medium-low.When the pan is hot, add broth concentrate, mustard, remaining apricot spread and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until apricot spread melts and sauce thickens slightly, 1-2 min.
Meanwhile, peel clementines, then separate into segments.Add clementines and spring mix to the bowl with marinated radishes. Toss to combine.
Thinly slice pork.Stir any pork resting juices into the sauce.Divide salad and pork between plates.Spoon apricot-mustard sauce over pork.Sprinkle seed blend, croutons and goat cheese over salad.
