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Ready in 25 minutes

Pork Chops with Warm Broccoli, Apple & Bulgur Salad

Toasted Walnuts & Apple Cider Vinaigrette

Cooking time

25 minutes




950 /serving

In praise of the warm salad! Throwing together raw and cooked ingredients creates a delightful fall 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 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
  • 90g Radishes
  • 1 Garlic clove
  • 1 Head of broccoli
  • 1 Apple
  • 15ml Apple cider vinegar
  • 78g Medium bulgur
  • 25g 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 (S&P)
Parchment paper
Total Fat
60 g
Saturated Fat
9 g
570 mg
Total Carb
63 g
16 g
48 g
14 g
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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.
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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 set aside in a warm spot.
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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 plate and set aside in a warm spot. Wipe out and reserve the pan.
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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.
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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.
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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!

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