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Pork chops with warm broccoliapple bulgur salad - Extra large standard

Pork Chops with Warm Broccoli, Apple & Bulgur Salad

Toasted Walnuts & Apple Cider Vinaigrette

780 cals

25 mins

Description

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

Contains:

Mustard, Sulphites, Walnuts, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 300g Pork chops

  • 90g Radishes (or French radishes)

  • 1 Garlic clove

  • 1 Head of broccoli

  • 1 Apple

  • 15ml Apple cider vinegar

  • 80g Bulgur

  • 25g Chopped 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)

Nutrition

Total fat

40g

Saturated Fat

6g

Sodium

570mg

Total carbs

63g

Sugar

16g

Protein

48g

Fibres

14g

Recipe Instructions

Pork Chops with Warm Broccoli, Apple & Bulgur Salad - Step #1 Roast the broccoli
Step 1: Roast the broccoli
Preheat the oven to 450°F. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Pork Chops with Warm Broccoli, Apple & Bulgur Salad - Step #2 Cook the bulgur
Step 2: Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Pork Chops with Warm Broccoli, Apple & Bulgur Salad - Step #3 Cook the pork
Step 3: Cook the pork
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with the remaining spices and S&P. Cook, 3 to 5 min. per side, until nicely browned and cooked through. Transfer to a cutting board and keep warm. Wipe out and reserve the pan.
Pork Chops with Warm Broccoli, Apple & Bulgur Salad - Step #4 Mise en place
Step 4: Mise en place
Meanwhile, halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning. Thinly slice the radishes. Mince the garlic. In a small bowl, make the vinaigrette by combining the garlic, mustard, apple juice, remaining vinegar, 3 tbsp olive oil (double for 4 portions) and S&P.
Pork Chops with Warm Broccoli, Apple & Bulgur Salad - Step #5 Toast the walnuts
Step 5: Toast the walnuts
Heat the reserved pan on medium. Toast the walnuts, stirring occasionally, 2 to 3 min., until lightly browned; season with a small pinch of salt. Transfer to a plate to cool.
Pork Chops with Warm Broccoli, Apple & Bulgur Salad - Step #6 Make the salad & serve
Step 6: Make the salad & serve
In a large bowl, combine ¾ of the vinaigrette, the broccoli, bulgur, apple and S&P. Season the radishes with S&P. Divide the salad between your plates. Top with the pork (slice beforehand if desired). Drizzle with the remaining vinaigrette. Garnish with the walnuts and radishes. Bon appétit!