Pork chops with dried apricot mostarda and tomato-celery salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork chops with dried apricot mostarda and tomato-celery salad

Gluten-Free, Mediterranean, Dairy-Free, Diabetes-Friendly, Soy-Free, Paleo, Lean & Clean

2 Servings, 470 Calories/Serving

20 Minutes

This paleo meal sounds fancy and tastes amazing, but it takes just 20 minutes to cook and clean-up is super easy. Pork chops with apricot mostarda, here we come.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic sungold or other cherry tomatoes
  • 2 organic celery ribs
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 tablespoon sherry vinegar
  • ¼ teaspoon celery seeds
  • 2 boneless pork loin chops (about 6 ounces each)
  • 3 ounces dried apricots
  • Sun Basket mostarda base (maple syrup - apple cider vinegar - Dijon mustard)

Chef's Tip

Patting the pork as dry as you can will ensure a better sear. Turning the chops often as they cook allows the meat to baste from the inside out, helping it cook more evenly.

Nutrition per serving

Calories: 470, Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 340mg (14% DV), Carbohydrates: 44g (15% DV), Total Sugars: 27g, Added Sugars: 9g (18% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the tomato-celery salad

  • Cut the tomatoes in half.
  • Trim the ends from the celery; cut the celery on the diagonal into ¼-inch-thick slices.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, toss together the tomatoes, celery, parsley, sherry vinegar, celery seeds, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

2

Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning over frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Pour off any excess oil from the pan.
While the pork rests, prepare the apricot mostarda.

3

Make the apricot mostarda

  • Thinly slice the dried apricots.
In the same pan used for the pork, add the apricots, mostarda base, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, scraping up any browned bits from the bottom of the pan, until the sauce starts to thicken, 3 to 4 minutes. Remove from the heat. Add 1 tablespoon [2 TBL] butter (from your pantry), if desired, and stir or whisk until melted and the sauce thickens. Season to taste with salt and pepper.

Serve

Transfer the pork to individual plates, drizzle with the apricot mostarda, and serve the tomato-celery salad alongside.

Kids Can!

  • Strip the parsley leaves.
  • Assemble the salad.
  • Measure the water for the mostarda.