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One pot
Dairy Free
Gluten Free

Cider Glazed Pork Chops

Brussels Sprout Slaw with Cranberries & Super Seeds

Cooking time

15 minutes




650 /serving

Is there anything that says autumn more than apple cider glazed pork chops and brussels sprouts? That’s a rhetorical question, because the answer is no, unless you’re planning on serving it out of a
Jack O’ Lantern while drinking a spiced latte. The sweet-tangy glaze coats the tender meat with high-lacquered visual appeal, and a crunchy sprout, cranberry, and toasted pepita slaw cuts the richness while adding to the seasonal flavours. It’s a clean-eats meal that feels hearty and warm, just like October should.

We will send you:

  • 340g Thick-cut pork chops (High-protein serving)
  • 100g Julienned carrots
  • 100g Shredded red cabbage
  • 100g Shaved Brussels sprouts
  • 30ml Apple cider vinegar
  • 30ml Honey-Dijon dressing
  • 28g Dried cranberries
  • 30g Vegetable demi-glace
  • 25g Pepitas (pumpkin seeds)
  • 25g Sunflower seeds
  • 10g Glazed pork chop spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Mustard, Sulphites

You will need:

Large pan
Salt & pepper
Total Fat
35 g
Saturated Fat
6 g
1500 mg
Total Carbs
38 g
22 g
48 g
8 g
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Toast the seeds
In a large pan, heat a drizzle of oil on medium-high. Add the pepitas and sunflower seeds. Toast, stirring frequently, 2 to 3 minutes or until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with a pinch of the spice blend and S&P. Wipe out the pan.
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Cook & glaze the pork
In the same pan, heat a drizzle of oil in on medium-high. Pat the pork chops dry with paper towel; season with ⅔ of the remaining spice blend and S&P. Add the seasoned pork chops* to the pan and cook, partially covered, 4 to 6 minutes per side, or until nicely browned and cooked through. Add the vinegar and demi-glace. Cook, spooning the glaze over the pork, 1 to 2 minutes, until the pork is coated.
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Make the slaw
While the pork cooks, in a large bowl, combine the Brussels sprouts, cabbage, carrots, toasted seeds, cranberries and as much of the honey-Dijon dressing as you’d like; season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the cider-glazed pork and slaw between your plates. Bon appétit!

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