Smart Miso-Cranberry Pork Chops
with Fresh Clementine-Cashew Salad
It takes two to tango, and this miso-clementine flavour combo is ready for the dinnertime dance floor. Both umami-rich and fruity, the pork chops are seared before being topped with miso-cranberry glaze.
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
Baby Spinach
28 g
Spring Mix
56 g
Carrot, julienned
2 unit(s)
Clementine
28 g
Dried Cranberries
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¾ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice half the clementine. Peel remaining clementine, then separate into segments.
- Peel, then mince or grate garlic.
- Add garlic, cranberries, half the vinegar, half the miso concentrate, 1/2 tsp (1 tsp) clementine zest, 2 tbsp (4 tbsp) clementine juice, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water to a small bowl. Stir to mix. (NOTE: This is your glaze!)
- Add remaining miso concentrate, remaining zest, remaining juice, remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix. (NOTE: This is your dressing!)
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- While pan heats, pat pork chops dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
- Add glaze mixture and 1 tbsp (2 tbsp) butter to pork, then flip to coat. Reduce heat to medium.
- Cover and cook, flipping halfway through, until glaze has thickened slightly and pork is cooked through, 5-7min.** (TIP: If glaze reduces too quickly, add water 1-2 tbsp at a time.)
- Add spinach, spring mix, carrots, cashews and clementine segments to bowl with dressing. Toss to coat.
- Thinly slice pork.
- Divide salad and pork between plates.
- Add any pork juices to pan with glaze. Spoon cranberries and any remaining glaze in pan over pork.