Carb-Wise: Apricot-Balsamic Glazed Pork Chops
Roasted Cauliflower, Brussels Sprouts & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
That gleam in our eye? It’s just that we can’t get over the seductive peachy sheen on these pan-fried pork chops. They’re brushed in a heavenly glaze that combines the fruity sweetness of preserved apricots with the acidic zip of balsamic vinegar. You’ll add to the appeal by plating them with roasted, herb-peppered Brussels sprouts and florets of cauliflower, finished with sliced almonds for gratifying crunchiness. Bingo! A beautifully balanced meal.
We will send you:
- 2 Pork chops
- 200g Brussels sprouts
- 1 Bunch of chives (or garlic chives)
- 300g Cauliflower florets
- 25g Sliced almonds
- 30ml Balsamic vinegar
- 30g Apricot preserves
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
18 g
Saturated Fat
4 g
Sodium
530 mg
Total Carb
31 g
Sugars
14 g
Protein
43 g
Fibre
9 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss the cauliflower (halve if large) and Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Toast the almonds
Meanwhile, heat a medium, dry pan on medium-high. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook & glaze the pork
Pat the pork dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the pork and cook, 3 to 5 min. per side, until nicely browned and partially cooked. In a small bowl, combine the apricot preserves and vinegar. Reduce the heat to medium and brush the pork* with the apricot mixture. Cook, flipping at least twice, 2 to 3 min., until cooked through and glazed. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Finish & serve
Thinly slice the chives. Divide the vegetables between your plates. Top with the pork. Garnish with the almonds and chives. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
