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One pot wonder
Ready in 10 minutes

Thanksgiving Pork Chops

with Apples, Herb-Buttered Toast & Side Salad

Cooking time

10 minutes




930 /serving

Set your fall celebration in the rolling hills of Northern France. Orchards and dairy farms dot the landscape of Normandy, where this dinner gets its inspiration. Seared pork chops are succulent in a deliciously rich and fruity sauce made with heavy cream, apple cider vinegar and apples (sautéed in butter, bien sûr!). Complete the mise en scène with a sharp side salad scattered with fresh chives, and focaccia toast (buttered, bien sûr!).

We will send you:

  • 2 Pork chops
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of chives (or garlic chives)
  • 2 Apples
  • 60ml Apple cider vinegar
  • 30g Vegetable demi-glace
  • 60ml Heavy cream
  • 1 Garlic focaccia bun
  • 9.5g Herb Garden spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, garlic, mustard, kosher salt)

Contains: Barley, Milk, Mustard, Rye, Sulphites, Wheat

You will need:

Large pan
4 or 8 tbsp Butter
Salt & pepper (S&P)
Total Fat
62 g
Saturated Fat
27 g
870 mg
Total Carb
54 g
21 g
41 g
6 g
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ⅓ of the spices and S&P. Cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, halve, core and thinly slice the apples. Thinly slice the chives.
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Make the sauce
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Sauté ½ the apples, 1 to 2 min., until beginning to soften. Add the demi-glace, cream, ½ the vinegar, ⅓ cup water (double for 4 portions), ½ the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until thickened.
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Make the herb-buttered toast
Meanwhile, warm the bun in the toaster. Spread with 2 tbsp butter (double for 4 portions) and sprinkle with the remaining spices. Halve on an angle.
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Make the salad
In a large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens, ½ the chives and the remaining apples; toss well.
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Plate your dish
Divide the pork (slice beforehand if desired), salad and herb-buttered toast between your plates. Spoon the sauce over the pork. Garnish with the remaining chives. Bon appétit!

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