with Roasted Chickpea Salad
Sweet and savoury pork chops pair beautifully with a hearty salad of roasted chickpeas and crisp, vibrant radishes. This definitely isn't your average pork chop dinner. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Pork chop • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Arugula and spinach mix (arugula, spinach) • Radish • Maple syrup • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Pork Chops, boneless
680 g
Chickpeas
0.5 unit(s)
Arugula and Spinach Mix
113 g
Radish
3 unit(s)
Feta Cheese, crumbled
0.25 cup
Maple Syrup
2 tbsp
White Wine Vinegar
0.5 tbsp
Whole Grain Mustard
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Garlic Salt
4 g
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.25 tsp
- Drain and rinse half the chickpeas (use all for 4 servings), then pat dry with paper towels.
- In a medium bowl, combine chickpeas and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to coat.
- To an unlined baking sheet, add chickpeas.
- Roast chickpeas in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy.
- Meanwhile, to a large bowl, add half the vinegar (use all for 4 servings), half the mustard, 1/2 tbsp (1 tbsp) maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Set aside.
- Pat pork dry with paper towels, then season with pepper and remaining garlic salt.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 2-3 min per side, until golden. Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, add broth concentrate, remaining maple syrup, remaining whole grain mustard and 1/4 cup (1/2 cup) water to the same pan over medium-high. Cook for 1-3 min, stirring often, until slightly reduced. Season with salt and pepper.
- When pork is done roasting, set aside on cutting board to rest, 2-3 min.
- Thinly slice radishes.
- To the bowl with dressing (from step 2), add radishes and arugula-spinach mix. Toss to coat.
- Thinly slice pork.
- Add any pork resting juices to the sauce.
- Divide pork and salad between plates.
- Spoon sauce over pork.
- Top salad with roasted chickpeas and feta.
If you've opted for double pork, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of pork. Work in batches, if necessary.
790
kcal
Calories
32
g
Fat
8
g
Saturated Fat
36
g
Carbohydrate
19
g
Sugar
6
g
Dietary Fiber
87
g
Protein
225
mg
Cholesterol
1500
mg
Sodium
0.1
g
Trans Fat
1750
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Sugar Snap Peas and Peppers
