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20 minutes

Seared Pork Chops with Apple-Infused Pan Sauce

Creamy Celery Root & Beet Slaw

Cooking time

15 minutes




630 /serving

Fuel up with this hearty weekday meal starring a beautiful lean cut of pork dressed in a snappy, dare we say, sultry cider pan sauce. In probably less time than it takes you to whizz up your morning smoothie, you’ll be sitting in front of a browned and saucy chop with not one, but two sides: spiced sugar snap peas sautéed until crispy yet tender, and a crunchy beet and celery root slaw gussied up in a quick homemade ranch. Satisfyingly wholesome.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 150g Julienned beets
  • 1 Bunch of chives
  • 100g Julienned celery root
  • 100g Sugar snap peas (or snow peas)
  • 30ml Apple cider vinegar
  • 60ml Mayonnaise
  • 30g Vegetable demi-glace
  • 15ml Whole-grain mustard
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Mustard, Sulphites

You will need:

Medium pan
Large pan
Salt & pepper
Total Fat
41 g
Saturated Fat
6 g
770 mg
Total Carbs
22 g
9 g
44 g
4 g
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Cook & glaze the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ⅓ of the spice blend and S&P. Add the pork chops* to the pan and cook, partially covered, 3 to 5 minutes per side, until nicely browned and cooked through. Add the demi-glace, ⅔ of the apple cider vinegar and 1 ½ tbsp water (double for 4 portions). Cook, spooning the sauce over the pork, 1 to 2 minutes, until the pork is thoroughly glazed.
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Sauté the sugar snap peas
While the pork cooks, in a medium pan, heat a drizzle of oil on medium-high. Add the sugar snap peas to the pan and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with ½ the remaining spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Make the slaw
While the sugar snap peas cook, thinly slice the chives. In a large bowl, combine the mayonnaise, whole-grain mustard, remaining apple cider vinegar and ½ the chives. Add the celery root and beets; toss well. Season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the finished porksugar snap peas and slaw between your plates. Spoon any remaining pan sauce over the pork and garnish the pork with the remaining chives. Bon appétit!

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