Tonight's hearty salad with apples and roasted broccoli are dressed with an apricot and mustard vinaigrette and topped with rosemary-coated pork chops. A sprinkling of crunchy seeds completes a hearty salad that's perfect for any time of the year!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Pork Chops, boneless
1 unit(s)
Rosemary, sprig
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
113 g
Baby Spinach
1 unit(s)
Gala Apple
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
227 g
Broccoli
3 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
If you've opted to get pork chops, prepare them in the same way the recipe instructs you to prepare the tenderloin, skipping the step to cut into equal pieces.
Sear pork chops in the same way the recipe instructs you to sear the pork tenderloin, then decrease sear time to 1-2 min per side and decrease roast time to 10-14 min.**