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Apricot-Mustard Glazed Pork Chops

over Almond-Herbed Orzo & String Beans

Cooking time

30 minutes

Servings

2/4

Calories

920 /serving

This dish strikes a delicate note with its pretty colours and refined flavours. There’s something about the natural sweetness of preserved apricots that pairs so harmoniously with the sharpness of mustard to polish these pork chops in a vivid orange gloss. Bright green string beans and toasted almonds add colour and crunch atop toothsome orzo pasta. The simple beauty and balanced flavours of this meal reminds us that sometimes the best restaurant is right at home.

We will send you:

  • 300g Pork chops
  • 340g String beans
  • 1 Bunch of parsley
  • 1 Scallion
  • 142g Orzo
  • 25g Sliced almonds
  • 28g Dried apricots
  • 15ml Whole-grain mustard
  • 45g Apricot glaze
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard, Sulphites, Almonds, Wheat

You will need:

Medium pot
Medium pan
Large pan
Strainer
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
40 g
Saturated Fat
12 g
Sodium
1470 mg
Total Carbs
92 g
Sugars
26 g
Protein
51 g
Fibres
10 g
Preparation
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Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and stir gently to separate. Cook, 10 to 14 min., until just tender. Thoroughly drain the orzo and rinse under running water. Return to the pot and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Mise en place
While the orzo boils, remove the stem ends of the string beans. Cut the apricots into bite-size pieces. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. Finely chop the parsley leaves and stems.
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Toast the almonds & cook the pork
Heat a medium, dry pan on medium. Toast the almonds, stirring occasionally, 3 to 5 min., until lightly browned and fragrant. Transfer to a bowl. In the same pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ½ the spices and S&P. Cook, 3 to 5 min. per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Sauté the string beans
While the pork cooks, in a large pan, heat a drizzle of oil on medium-high. Sauté the string beans and ½ the white bottom of the scallion, stirring frequently, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions); season with the remaining spices and S&P. Sauté, stirring frequently, 1 to 2 min., until crisp-tender. Top with ½ the almonds.
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Make the glaze
In the reserved pan, heat a drizzle of oil on medium. Sauté the remaining white bottom of the scallion, 30 sec. to 1 min., until fragrant. Add the apricot glaze, mustard, ½ the apricots and ¼ cup water (double for 4 portions); season with S&P. Bring to a boil, then reduce to a simmer and cook, scraping any browned bits from the bottom of the pan, 2 to 3 min., until thickened. Add 2 tbsp butter (double for 4 portions) and stir to combine.
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Finish & serve
To the pot of orzo, add the green top of the scallion, ½ the parsley, the remaining toasted almonds, remaining apricots and a drizzle of olive oil; season with S&P. Stir well. Divide the orzo between your plates. Top with the string beans and pork (slice beforehand if desired). Spoon some of the glaze over the pork. Garnish with the remaining parsley. Serve any remaining glaze on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.