with Veggie Jumble
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 • Broccoli • Carrots • Red onion • Maple syrup • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • 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) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Red Onion
1 unit(s)
Carrot
1 unit(s)
Garlic Salt
4 g
Fig Spread
2 tbsp
Maple Syrup
2 tbsp
Dijon Mustard
0.5 tbsp
Chicken Broth Concentrate
1 unit(s)
Broccoli
227 g
Oil
1 tbsp
Butter
1 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut onion into 1-inch pieces, then finely chop 1 tbsp (2 tbsp) onions.
- Cut broccoli into bite-sized pieces.
- Peel, then cut carrot into 1/4-inch half moons.
- To a parchment-lined baking sheet, add 1-inch onion pieces, carrots, broccoli, half the garlic salt and 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Roast veggies in the middle of the oven for 8-10 min, until beginning to soften. (NOTE: Veggies will finish cooking in step 3.)
- Meanwhile, pat pork dry with paper towels, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 3-4 min per side, until golden.
- Flip veggies, then top with pork chops. Roast in the middle of the oven for 8-10 min, until pork is cooked through and veggies are tender.**
- Meanwhile, add 1 tbsp (2 tbsp) butter to the same pan. Heat over medium-low, swirling the pan for 1 min, until melted.
- Add reserved finely chopped onions. Cook 2-3 min, stirring occasionally, until softened. Season with salt.
- Add fig spread, maple syrup, half the Dijon (use all for 4 servings), broth concentrate and 1/4 cup (1/2 cup) water. Cook 2-3 min, stirring often, until sauce thickens slightly.
- Remove the pan from heat.
- Thinly slice pork chops.
- Divide veggies and pork between plates.
- Drizzle fig-maple sauce over pork.
520
kcal
Calories
19
g
Fat
6
g
Saturated Fat
44
g
Carbohydrate
27
g
Sugar
6
g
Dietary Fiber
44
g
Protein
125
mg
Cholesterol
1160
mg
Sodium
0.3
g
Trans Fat
1400
mg
Potassium
125
mg
Calcium
2.5
mg
Iron
with Warm Potato Salad and Green Onion Sour Cream
