Zesty Parm and Pork Chop Sandwiches
with Shallot Agro Dolce and Fresh Salad
Juicy seasoned pork chops are seared and sliced before being nestled in the sandwich of you dreams. Topped with a tangy and jammy onion spread as well as grainy mustard aioli, your taste buds will be off off and away!
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
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Tree nuts, Sesame, Soy)
113 g
Spring Mix
1 unit(s)
Shallot
1 unit(s)
Tomato
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice lemon
- Peel , then cut shallot into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Add mayo, whole grain mustard and lemon zest to a small bowl. Season with salt and pepper. Stir to mix.
- Heat a small pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shallots. Season with salt and pepper. Cook, stirring often until golden-brown, 1-2 min.
- Reduce heat to medium. Add 1 1/2 tbsp (3 tbsp) lemon juice, 1/4 cup (1/2 cup) water and 1/2 tsp (1 tsp) sugar. Cook, stirring often until shallots are sticky and liquid has absorbed, 3-4 min.
- Heat a large non-stick pan over medium heat.
- While pan heats, pat pork dry with paper towels.
- Add pork, Zesty Garlic Spice blend, remaining lemon zest 1/2 tbsp (1 tbsp) oil to a shallow dish. Season with salt and peper then toss to coat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork chops. Cover and cook until golden-brown and cooked through, 6-8 min per side.**
- Add vinegar, 1/4 tsp sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Then stir to mix.
- Add tomatoes and half the spring mix to bowl. Do not Mix until step 6!
- Once pork is cooked through, transfer to a clean cutting board to rest.
- Halve buns.
- Reheat pan over medium. Add 1 tbsp butter, swirl pan until melted, 30 sec.
- Add buns to pan, cut side down and toast, pressing to pan gently to absorb butter, until golden brown, 2-3 min.
**NEW BUN TOASTING METHOD SG/ EDITORIAL
- Thinly slice pork ( TEST A/ B leaving one sandwich with whole pork)
- Arrange buns on a clean surface. Spread mayo sauce over top and bottom buns.
- Stack pork slices, onion agro dolce, parmesan cheese, spring mix and top buns.
- Toss salad.
- Divide sandwiches and salad between plates
***prefer sandwich bun over ciabatta??
