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20 minutes
Favourite
One pot

Sesame-Crusted Pork Chops with Sweet & Sour Sauce

Leafy Quinoa Salad

Cooking time

20 minutes

Servings

4

Calories

570 /serving

Give the kids something to crunch on tonight with these addictively crispy pork chops. Studded in sweet sesame seeds, the crust is a marvel of texture. It encases tender, juicy boneless chops that are just begging for the sweet and sour snap of the apricot-and-ponzu sauce. Alongside the main attraction, you’ll throw together a delicious quinoa salad brimming with baby greens and topped with a nutty, cranberry-studded mix.

We will send you:

  • 600g Pork chops
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 200g Julienned carrots
  • 2 Garlic cloves
  • 90ml Ponzu lime sauce
  • 225g Pre-cooked multicoloured quinoa
  • 60g Apricot preserves
  • 50g Sweet & Salty salad topper
  • 77g Sweet Sesame spice mix (rice flour, sesame seeds, brown sugar, sea salt, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Sulphites, Almonds, Pecans, Wheat

You will need:

Large pan (non-stick if possible)
Oil
Salt & pepper
1 Egg
Total Fat
21 g
Saturated Fat
5 g
Sodium
1100 mg
Total Carbs
52 g
Sugars
15 g
Protein
44 g
Fibres
6 g
Preparation
a picture
Mise en place
Mince the garlic. Crack 1 egg into a shallow bowl and beat until smooth. Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1 ½ minutes, until warm. Transfer the quinoa to a bowl and set aside to cool slightly.
a picture
Prepare the pork chops
Place the spice blend on a plate; season with S&P. Pat the pork chops dry with paper towel; season with S&P. Working one piece at a time, thoroughly coat the seasoned pork chops in the beaten egg (letting the excess drip off), then in the spice blend mixture (pressing to adhere). Transfer to a plate as you go.
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Cook the pork chops
In a large pan (non-stick if possible), heat a generous drizzle of oil on medium. Add the crusted pork chops* to the pan and cook, 3 to 5 minutes per side, until golden brown and cooked through; season with S&P. Transfer to a plate lined with paper towel and set aside in a warm spot. Wipe out and reserve the pan.
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Make the sweet & sour sauce
In the same pan, heat a drizzle of oil on medium-high. Add ¾ of the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Stir in the apricot preserves and ½ the ponzu; season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until combined. Transfer to a small bowl.
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Make the salad & serve
In a large bowl, combine the remaining ponzu, as much remaining garlic as you’d like (to taste) and 6 tbsp oil; season with S&P to taste. Add the baby greens, carrots and quinoa; stir to combine. Just before serving, stir in the Sweet & Salty salad topper. Divide the leafy quinoa salad and sesame-crusted pork chops (slice beforehand if desired) between your plates. Drizzle the pork with as much sauce as you’d like. Bon appétit!

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