Pan-Seared Pork Chops
with Apple Compote, Spinach Salad & Crispy Shallots
Apples and pork go together like peas and carrots - especially when we're talking juicy, pan-seared chops and apple-shallot compote. Crunchy sliced apple and baby spinace make a light and refreshing side dish. For extra-crispy potatoes, place your baking sheet in the oven while the oven preheats!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pork Chops
1 unit
Apple
1
Flour
(Contains Wheat)
1
Veggie Stock Concentrate
5
Spinach
12
Yukon Gold Potatoes
2
Balsamic Vinegar
1
Shallot
Not included in your delivery
3
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat the oven to 400 degrees. Cut the potatoes into ½-inch cubes, then toss on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for 25 minutes, until tender and golden brown.
Peel, core, and dice the half the apple, then thinly slice the other half. Thinly slice half the shallot into rings, then finely chop the remaining half. Toss the sliced shallot in a small bowl with 1 tablespoon flour.
Heat ¼-inch oil in a medium pan over medium-high heat. Once the oil is hot, add the shallot rings and fry until golden brown and crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Season immediately with salt and pepper.
Season the pork chops on all sides with salt and pepper. Pour off and discard all but 1 tablespoon oil from the pan and heat over medium-high. Add the pork chops and cook for 3-5 minutes per side, until golden brown and just barely pink on the inside. Set aside to rest for 5-6 minutes.
Make the apple compote: add the chopped shallot and the diced apple to the pan and cook, tossing, for about 3 minutes, until softened. Reduce heat to low, then add the stock concentrate and ¼ cup water and simmer, stirring, another 3 minutes, until slightly thickened. Season with salt and pepper. Set aside.
In a medium bowl, toss the baby spinach and sliced apple with the balsamic vinegar and 2 tablespoons olive oil. Season with salt and pepper.
Mound the salad onto plates and top with the roasted potatoes, pork chops, and apple compote. Garnish with the crispy shallots and enjoy!
