Quick Garlic Butter Basted Pork Chops
with Apple-Radish Salad & Crunchy Nut Bulgur
Cooking time
10 minutes
Servings
4
Calories
620 /serving
Butter up, buttercup! Everyone will start licking their lips as they prepare to dig into these tender, juicy pork chops, dripping with freshly melted garlic butter. Bring a special touch to other aspects of this fine family meal with a few key ingredients. That wholesome, fluffy bulgur gets texturized with a one-two punch of crunch from our Nuts & Seeds salad topper. And the salad, with crispness from apple and radishes, shines in our Sesame Sunshine vinaigrette.
We will send you:
- 4 Pork chops
- 15ml Minced garlic
- 100g Radishes (or French radishes)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Apple
- 1 Head of lettuce
- 160g Bulgur
- 60ml Sesame Sunshine vinaigrette
- 50g Nuts & Seeds salad topper
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Milk, Sesame, Soy, Cashews, Wheat
You will need:
Medium pot
Large pan
Oil
3 tbsp Butter
Salt & pepper (S&P)
Olive oil
Total Fat
30 g
Saturated Fat
10 g
Sodium
400 mg
Total Carb
48 g
Sugars
9 g
Protein
44 g
Fibre
9 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water, ½ the spices and a 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 the salad topper and a drizzle of olive oil. Fluff the bulgur.
Cook & coat the pork
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the pork dry with paper towel; season with the remaining spices and S&P. Cook, 1 to 3 min. per side, until partially cooked. Add the garlic and 3 tbsp butter. Cook, spooning the garlic butter over, 2 min., until the pork* is browned, cooked through and coated.
Make the salad
Meanwhile, core and medium-dice the apple. Roughly chop the lettuce. Thinly slice the radishes. In a large bowl, combine the lettuce, baby greens, apple, radishes, vinaigrette and S&P.
Plate your dish
Divide the bulgur between your plates. Top with the pork (slice beforehand if desired) and any remaining garlic butter. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
