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Seared Pork Chops with Bacon-Dressed Potato Salad

Crisp Apple & Cabbage Salad

Cooking time

35 minutes




640 /serving

Our thick-cut bacon may be a side dish tonight, but it’s deserving of the limelight! Naturally smoked with maplewood, its thick cut makes it singularly succulent and satisfying. Diced and sprinkled over roasted potatoes, then served alongside tender pork chops garnished with dill and scallion, it’s sheer delight. A baby greens, apple and cabbage salad on the side complements the indulgence with its tangy-sweet freshness.

We will send you:

  • 300g Pork chops
  • 2 Thick-cut bacon slices
  • 450g Baby potatoes
  • 90g Baby greens (baby spinach, kale or arugula)
  • 1 Garlic clove
  • 1 Bunch of dill
  • 1 Scallion
  • 100g Shredded green cabbage
  • 1 Apple
  • 30ml Red wine vinegar
  • 15ml Whole-grain mustard
  • 9g Zesty Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Medium heatproof bowl
Total Fat
28 g
Saturated Fat
5 g
690 mg
Total Carb
57 g
13 g
42 g
11 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes 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, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven, transfer to a large serving bowl and set aside in a warm spot.
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Mise en place
While the potatoes roast, core and thinly slice the apple; toss with a splash of the red wine vinegar to prevent browning. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Pick the dill fronds off the stems; roughly chop the fronds, discarding the stems. Medium-dice the bacon.
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Cook the pork chops
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ 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, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the bacon & make the vinaigrette
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the bacon* and cook, scraping up any fond from the bottom of the pan, 3 to 4 minutes, until browned and crispy. Add the garlic and ½ the white bottoms of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer ⅔ of the cooked bacon and aromatics (along with any bacon drippings) to a medium heatproof bowl. Add the mustard, ½ the vinegar and ⅓ of the dill; season with the remaining spice blend.
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Make the salad
In a large bowl, combine the remaining vinegar, as many of the remaining white bottoms of the scallion as you’d like and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby greens, apple, cabbage, ½ the remaining dill, and the remaining bacon and aromatics. Toss well.
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Finish & serve
To the bowl of roasted potatoes, add the warm bacon vinaigrette; toss well. Divide the seared pork and bacon-dressed potato salad between your plates. Garnish with the remaining dill and up to ½ the green tops of the scallion (to taste). Serve the salad on side and top with as many of the remaining green tops of the scallion as you’d like. Bon appétit!

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