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Fresh pre-cut ingredients
Ready in 10 minutes

Spiced Pork Chops

with Warm String Bean, Apple & Parmesan Salad

Cooking time

10 minutes




520 /serving

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.

We will send you:

  • 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)

Contains: Milk, Mustard, Sesame, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
8 g
730 mg
Total Carb
28 g
12 g
41 g
5 g
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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.
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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.
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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.
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Plate your dish
Divide the salad between your plates. Top with the pork (slice beforehand if desired). Garnish with the cheese. Bon appétit!

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