Elevated Dinners, Impressively Easy
Pork and apples are a match made in heaven. You’ll pile a mustardy apple-cabbage slaw atop seared boneless pork chops on pillowy toasted brioche buns. Serve with a bright, peppery arugula salad tossed in a honey-Dijon dressing and sprinkled with croutons for crunchy contrast to round out this hearty 15-minute meal.
Allergens
Utensils
Tags
Granny Smith Apple
1 unit
Lemon
1 unit
Pork Chops
10 ounce
Fry Seasoning
1 tablespoon
Mayonnaise
4 tablespoon
Dijon Mustard
4 teaspoon
Coleslaw Mix
4 ounce
Arugula
2 ounce
Honey Dijon Dressing
1.5 ounce
Brioche Buns
2 ounce
Croutons
2 unit
Salt
Pepper
Cooking Oil
Sugar
• Wash and dry produce. • Thinly slice apple. Quarter lemon.
• Pat pork* dry; season with half the Fry Seasoning (all for 4), salt, and pepper. • Drizzle oil in a hot large pan. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board; let rest at least 2 minutes.
• While pork cooks, in a large bowl, combine mayonnaise, mustard, 1⁄4 teaspoon sugar, and a squeeze of lemon (1⁄2 tsp sugar and big squeeze of lemon for 4). Add apple and coleslaw mix; toss. Season with salt and pepper. • In a separate large bowl, toss arugula with as much dressing as you like; season with salt and pepper.
• Halve and toast buns. • Top salad with croutons. • Fill buns with pork and as much slaw as you like. Close sandwiches. Serve with salad, any remaining slaw, and any remaining lemon wedges on the side. ***Pork is fully cooked when internal temperature reaches 145°.***
980
kcal
Calories
54
g
Fat
11
g
Saturated Fat
76
g
Carbohydrate
28
g
Sugar
6
g
Dietary Fiber
35
g
Protein
150
mg
Cholesterol
1450
mg
Sodium
with Pickled Carrots, Scallion Rice & Creamy Chili Sauce
