In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops with apricot mostarda and tomato-celery salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 460 Calories/Serving
One bite of this rich pork and fruit combo and you’re off to flavor town. Just cook sweet apricots with our tangy mostarda base, then drizzle it over rich, juicy pork chops.
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
- Sunbasket mostarda base (maple syrup - apple cider vinegar - Dijon mustard)
Nutrition per serving
Calories 460, Total Fat 20g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 340mg (15% DV), Total Carb. 42g (15% DV), Fiber 5g (18% DV), Total Sugars 34g (Incl. 9g Added Sugars, 18% DV), Protein 31g
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.
Wash produce before use
Make the tomato-celery salad
- Cut the tomatoes in half.
- 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.
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 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 is resting, prepare the apricot mostarda.
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, then reduce to a simmer. 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.
Transfer the pork to individual plates and drizzle with the apricot mostarda. Serve the tomato-celery salad alongside.
- Strip the parsley leaves.
- Assemble the salad.
- Measure the water for the mostarda.