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 be licking their lips as they dig into these tender, juicy pork chops, dripping with freshly melted garlic butter. Bring in more special touches to this generous 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 tangy-sweet honey-Dijon vinaigrette.
We will send you:
- 4 Pork chops
- 15ml Minced garlic
- 100g Radishes
- 1 Apple
- 1 Head of curly leaf lettuce
- 160g Bulgur
- 60ml Sweet, Savoury Honey-Dijon 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: Cashews, Milk, Mustard, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Oil
3 tbsp Butter
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
10 g
Sodium
450 mg
Total Carb
49 g
Sugars
12 g
Protein
43 g
Fibre
8 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 oil. Fluff the bulgur.
Cook & coat the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork and 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, 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!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
