Normandy-Style Pork Chops
with Garlic-Butter Bulgur & Crisp Apple Salad
Cooking time
15 minutes
Servings
4
Calories
690 /serving
Dream a little dream, cream a little cream! Whisk your family off to the cow-dotted landscape of Normandy, France’s HQ for dairy and apples. You’ll incorporate both ingredients into a lip-smacking sauce for pork chops, which hits a sweet and creamy note that’s sure to resonate with the kiddos. Serve the tender meat over buttery, fluffy, garlic-infused bulgur for a grainy base, and toss the rest of the crisp fruit with rounds of radishes in a side salad.
We will send you:
- 4 Pork chops
- 100g Radishes (or French radishes)
- 15ml Minced garlic
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Apples
- 30ml Apple cider vinegar
- 160g Bulgur
- 90ml Heavy cream
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
4 tbsp Butter
Large pan
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
38 g
Saturated Fat
16 g
Sodium
600 mg
Total Carb
50 g
Sugars
12 g
Protein
42 g
Fibre
9 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water, ½ the garlic, ½ the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add 2 tbsp butter. Fluff and keep warm.
Start the pork
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the pork dry with paper towel; season with ½ the remaining spices and S&P. Cook, 3 to 5 min. on one side, until partially cooked.
Mise en place
Meanwhile, halve, core and thinly slice the apples. Thinly slice the radishes.
Make the sauce & finish the pork
Flip the pork and add 2 tbsp butter; stir well. Add ½ the apples and cook, 1 to 2 min., until beginning to soften. Add the cream, ½ the vinegar, the remaining garlic and spices, ⅓ cup water and S&P; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until the sauce has thickened and the pork* is cooked through.
Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar, 3 tbsp olive oil and S&P. Add the baby greens, radishes and remaining apples; toss well.
Plate your dish
Divide the bulgur between your plates. Top with the pork (slice beforehand if desired) and salad. Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
