
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





