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Herbed Pork Chops in Dijon Pan Jus

with Braised Lentils, Kale & Apples

Cooking time

35 minutes




790 /serving

There are song lyrics about parsley, sage, rosemary and thyme, and that’s because these herbs work in such harmony. You’ll use the fresh leaves of three of them (sorry sage, we’ll see ya next time) to bring an amazing aromatic quality to this hearty winter dish. With their dark lustre, small and nibbly lentils add elegance to the plate, ready to receive pan-seared pork chops in a luscious Dijon-jus sauce, along with wilted kale and apples to hit the sweet spot.

We will send you:

  • 300g Pork chops
  • 1 Garlic clove
  • ½ Bunch of kale
  • 1 Onion (or shallot)
  • 2 Apples
  • 14g Herb medley (thyme, rosemary, parsley)
  • 60ml Vegetable demi-glace
  • 110g Puy lentils
  • 15ml Dijon mustard
  • 13g Lemony Mustard & Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Medium pan
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
28 g
Saturated Fat
11 g
1220 mg
Total Carbs
83 g
27 g
55 g
26 g
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Mise en place
Mince the garlic. Pick the rosemary leaves off the stems, discarding the stems; roughly chop the leaves. Pick the thyme leaves off the stems, discarding the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. Peel, halve and small-dice the onion. Medium-dice the apples. Remove and discard the kale stems; chop the leaves into small pieces.
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Cook the lentils
In a medium pot, heat a drizzle of oil on medium-high. Add the onion, garlic and ½ of the thyme; sauté, 2 to 3 minutes, stirring frequently, until fragrant. Add the lentils, 3 cups water (double for 4 portions) and ¼ of the demi-glace; season with ½ the spice blend and S&P. Cook, stirring occasionally, 26 to 28 minutes, or until the lentils are tender. Remove from the heat and stir in 1 tbsp butter (double for 4 portions); season with S&P to taste.
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Cook the pork
While the lentils cook, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the rosemary, remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot. Reserve the pan. 
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Sauté the apples & kale
In a large pan, heat a drizzle of oil on medium-high. Add the apples and sauté, 2 to 3 minutes, stirring occasionally, until the apples begin to brown. Add the kale and sauté, stirring constantly, 2 to 3 minutes, until the kale has wilted; season with S&P to taste.
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Make the Dijon pan jus
In the reserved pan of fond, heat a drizzle of oil on medium. Add the remaining thyme and cook, stirring frequently, 1 minute. Add 3 tbsp water (double for 4 portions), the Dijon mustard and remaining demi-glace. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 1 to 2 minutes, until slightly reduced. Off the heat, stir in 1 tbsp butter (double for 4 portions) and season with S&P to taste.
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Plate your dish
Transfer the pork to a cutting board and slice against the grain. Divide the lentils and sliced pork chops between your plates. Top with the kale and apples. Spoon as much Dijon pan jus as you’d like over the dish. Garnish with the parsley. Serve any remaining Dijon pan jus on the side. Bon appétit!

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