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Gluten Free

Pork Chops with Sautéed Apples

Crispy Sage & Warm Millet Salad

Cooking time

35 minutes


2 / 4


933 /serving

A recipe as peaceful and fresh as a walk in the woods! Juicy pork chops are the star of this dish, topped with crispy garlic and sage and served with cinnamon-infused apples. A warm millet and arugula salad is the delicate side that this recipe is craving. With each bite more delicious than the last, we can’t think of a better way to begin your evening!

We will send you:

  • 300g Pork chops
  • 3 Garlic cloves
  • 90g Baby arugula (or baby spinach)
  • 2 Apples
  • 1 Bunch of sage
  • 30ml Apple cider vinegar
  • 102g Millet
  • 5g Pork & apple spice blend (brown sugar, cinnamon)

  • You will need:

    Medium pot
    Large pan
    Olive oil
    2(4) tbsp Butter
    Salt & pepper
    Total Fat
    61 g
    Saturated Fat
    15 g
    175 mg
    Total Carbs
    57 g
    14 g
    39 g
    7 g
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    Mise en place
    Smash the garlic cloves. Core and cut the apples into ½-inch-thick wedges. Pick the sage leaves off the stems.
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    Cook the millet
    In a medium pot, melt 1 tbsp of butter on medium-high (double for 4 portions). Add the millet and toast, 2 to 3 minutes, until lightly browned. Add 1 cup of water (double for 4 portions); bring to a boil. Cover, reduce the heat and let simmer, 15 to 18 minutes, until tender. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and set aside in a warm spot.
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    Cook the apples
    While the millet cooks, in a large pan, melt 1 tbsp of butter (double for 4 portions) and a drizzle of olive oil on medium-high. Add the apples and spice blend; season with S&P. Cook, stirring occasionally, 5 to 6 minutes, until the apples are tender. Add ½ the vinegar and cook for 1 more minute. Transfer to a bowl and wipe out the pan.
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    Cook the pork
    In the same pan, heat 2 tbsp of olive oil on medium-high (double for 4 portions). Add the garlic and the sage leaves. Cook, 1 to 2 minutes, until fragrant and the sage leaves are crispy. Remove the garlic and sage from the pan and reserve. Pat the pork chops dry with paper towel; season with S&P. Add the seasoned pork chops to the pan and cook, 4 to 5 minutes per side, until browned and cooked through. Transfer to a serving plate and let rest for at least 5 minutes before serving.
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    Finish & serve
    In a bowl, combine the remaining vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add the millet and arugula and toss to thoroughly combine. Divide the millet-arugula salad and finished pork chops between your plates. Top the pork with the sautéed apples. Garnish with the fried sage and garlic. Bon appétit!

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