with Roasted Chickpea and Feta Salad
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Pork chop • Arugula and spinach mix • Maple syrup • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Radish • 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) • Garlic salt (salt, garlic powder, silicon dioxide).
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Tags
Pork Chops, boneless
340 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
- Preheat the oven to 425˚F.
- Wash and dry all produce.
- 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. 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, in a large bowl, whisk together 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. 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 2-3 min per side, until golden.
- Remove from heat, then transfer pork to another unlined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, to the same pan, add broth concentrate, remaining maple syrup, remaining mustard and 1/4 cup (1/2 cup) water over medium-high. Cook for 1-3 min, stirring often, until slightly reduced. Season with salt and pepper.
- When pork is done, transfer to a clean cutting board to rest for 2-3 min.
- Thinly slice radishes.
- To the bowl with dressing (from step 2), add radishes and arugula and spinach mix. Toss to coat.
- Thinly slice pork.
- Add any pork resting juices to the maple-mustard sauce.
- Divide pork and salad between plates.
- Spoon sauce over pork.
- Top salad with roasted chickpeas and feta.
630
kcal
Calories
33
g
Fat
8
g
Saturated Fat
35
g
Carbohydrate
15
g
Sugar
7
g
Dietary Fiber
49
g
Protein
105
mg
Cholesterol
1380
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
175
mg
Calcium
4
mg
Iron
