Pork chops with fig-rosemary sauce and quinoa-endive salad

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

Williams Sonoma

Pork chops with fig-rosemary sauce and quinoa-endive salad

Soy-Free, Gluten-Free, Diabetes-Friendly, Mediterranean, Dairy-Free

2 Servings, 670 Calories/Serving

30–45 Minutes

Figs simmered in apple cider form the base for a wintry, tangy pan sauce in this gluten-free pork dinner; the pork is full of good-for-you nutrients like thiamin and vitamin B6.

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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.
  • ½ cup rainbow quinoa
  • 2 boneless pork loin chops (about 6 ounces each)
  • 2 heads organic endive
  • 3 tablespoons roasted pistachios
  • 1 ounce dried figs
  • ½ cup apple cider
  • 1 teaspoon whole grain mustard
  • 1 teaspoon dried rosemary
  • 2 tablespoons balsamic vinegar

Nutrition per serving

Calories: 670, Protein: 49g (98% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 105mg (35% DV), Sodium: 160mg (7% DV), Carbohydrates: 56g (19% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (pistachio)

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

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa with 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the rest of the meal.

2

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. Do not clean the pan.
While the pork cooks, prepare the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Trim the root ends from the endives; thinly slice the leaves.
  • Coarsely chop the pistachios.
In a large bowl, toss together the endives and pistachios. Let stand while you prepare the fig sauce.

4

Make the fig sauce

  • Trim the stems from the dried figs; cut the figs lengthwise into quarters.
In the same pan used for the pork, add the figs, apple cider, mustard, and rosemary and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, 2 to 3 minutes.
Remove from the heat and, if desired, add 1½ teaspoons [1 TBL] butter; stir until melted and the sauce thickens. Season to taste with salt and pepper. Return the pork to the pan and turn to coat with the sauce.

5

Finish the quinoa salad

Transfer the quinoa to the bowl with the endive mixture. Add the balsamic vinegar and 1 tablespoon [2 TBL] oil and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the pork to individual plates and top with the fig sauce. Serve with the quinoa salad.
Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Assemble the salad.

This sauce was like one from a four-star French restaurant. Definitely making this again! — Sun Basket customer Tabitha T.