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Pork Chops with Warm Broccoli, Apple & Bulgur Salad

Toasted Walnuts & Apple Cider Vinaigrette

Cooking time

25 minutes




850 /serving

In praise of the warm salad! Throwing together raw and cooked ingredients creates a delightful spring dinner: this week roasted broccoli and orange-spiced bulgur meet crisp slices of apple and radish. Lay pan-browned pork chops over the top, and scatter with toasted walnuts for rich crunch. A potent vinaigrette—bursting with refreshing flavours of apple, garlic and Dijon mustard—ties it all together at the table in less than half an hour.

We will send you:

  • 300g Pork chops
  • 60g Radishes
  • 1 Garlic clove
  • 1 Broccoli
  • 1 Apple
  • 15ml Apple cider vinegar
  • 78g Large-flaked bulgur
  • 50g Walnuts
  • 15ml Dijon mustard
  • 15ml Apple juice
  • 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)

Contains: Mustard, Sulphites, Walnuts, Wheat

You will need:

Medium pot
Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
47 g
Saturated Fat
7 g
560 mg
Total Carbs
63 g
15 g
51 g
15 g
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Roast the broccoli
Preheat the oven to 450°F. Cut off and discard the bottom inch of the broccoli stem; peel the stem. Cut the broccoli into long, thin florets, including the stem. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
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Cook the bulgur
While the broccoli roasts, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Cook the pork chops
While the bulgur cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the 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 and set aside in a warm spot. Wipe out and reserve the pan.
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Mise en place
While the pork chops cook, halve and core the apple; thinly slice lengthwise and toss with a splash of the apple cider vinegar to prevent browning. Thinly slice the radishes. Mince the garlic. In a small bowl, make the vinaigrette by combining as much garlic as you’d like, the Dijon mustard, remaining apple cider vinegar, the apple juice and 3 tbsp olive oil (double for 4 portions); season with S&P to taste and whisk thoroughly to combine.
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Toast the walnuts
Heat the reserved pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Season with a small pinch of salt (to taste) and transfer immediately to a plate to cool.
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Finish & serve
In a large bowl, combine ¾ of the vinaigrette with the broccoli, bulgur and apple; season with S&P to taste and toss well. Season the radishes with S&P. Divide the finished bulgur salad and pork chops (slice beforehand if desired) between your plates. Drizzle with as much remaining vinaigrette as you’d like. Top with the toasted walnuts and seasoned radishes. Bon appétit!

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