Spiced Pork Chops

with Warm String Bean, Apple & Parmesan Salad

520 cals

10 mins

Description

Ever have those beyond busy days, when there’s barely a moment to breathe? Time is on your side with a quick and thoughtful fork-and-knife salad that’s full of winter sustenance. Start it up by searing your pork chops in a sesame seed crust with citrus and peppery notes. The juicy slices grace a wonderfully crisp combo of boiled string beans, apples and celery—dressed in our honey-Dijon vinaigrette and stepped up with croutons and Parmesan.

Contains:

Milk, Mustard, Sesame, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

300g Pork chops
2 Celery stalks
200g Trimmed beans
57g Diced apples
15g Minced roasted garlic
45ml Sweet, Savoury Honey-Dijon vinaigrette
25g Croutons
25g Shaved Parmesan (contains rennet)
5g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)

Nutrition

Total fat	28g
Saturated Fat	8g
Sodium	730mg
Total carbs	28g
Sugar	12g
Protein	41g
Fibres	5g

Recipe Instructions

Step 1: Cook the pork

Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ½ the spices and S&P. Cook, 3 to 5 min. per side, until browned and cooked through.

Step 2: Boil the string beans

Meanwhile, add the string beans to the pot of boiling water and boil, 2 to 3 min., until bright green. Drain and transfer to a large bowl.

Step 3: Make the salad

Thinly slice the celery crosswise on an angle. To the bowl of string beans, add the celery, apples, garlic, vinaigrette, remaining spices and S&P; toss well. Add the croutons; toss well.

Step 4: Plate your dish

Divide the salad between your plates. Top with the pork (slice beforehand if desired). Garnish with the cheese. Bon appétit!