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.

20-Minute Meal

Pork chops with dried apricot mostarda and tomato-celery salad

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 550 Calories/Serving

20 Minutes

Sounds fancy and tastes as good as if it was cooked by a team of chefs, but prepared in just one pan, this paleo meal will be on the table in 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 apple (such as Fuji)
  • 1 celery rib
  • 2 or 3 radishes (about 2 ounces total)
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 lemon
  • ¼ teaspoon celery seeds
  • 3 dried apricots
  • 1 cup vegetable broth
  • 2 tablespoons whole grain mustard
  • 1 tablespoon pure maple syrup

Chef's Tip

If you have the time, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons each sugar and salt in 2 cups warm water. Submerge the chops and let stand at room temperature for at least 20 minutes and up to 1 hour, or cover and refrigerate for up to 9 hours. Drain and pat dry. Don’t season them with salt in Step 1, but otherwise follow the recipe as written.

Nutrition per serving

Calories: 550, Protein: 36g (72% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 90mg (30% DV), Sodium: 430mg (18% DV), Carbohydrates: 37g (12% DV), Total Sugars: 27g, Added Sugars: (Maple Syrup): 6g (12% 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.


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

Wash produce before use


Prep and cook the pork

  • Pat the pork dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon 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 cutting board to rest for 5 minutes, then thinly slice crosswise. Cover and keep warm. Pour off any excess oil from the pan.
While the pork cooks and rests, prepare the salad.


Make the apple-celery salad

  • Cut the apple into quarters lengthwise and cut away the core. Thinly slice the fruit.
  • Trim the ends from the celery; cut the celery on the diagonal into ¼-inch-thick slices.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Juice half the lemon; save the other lemon half for another use.
In a medium bowl, combine the apple, celery, radishes, parsley, lemon juice, celery seeds, and 2 tablespoons oil and toss to coat; season to taste with salt and pepper.


Prep the apricots; make the sauce

  • Thinly slice the dried apricots.
In the same pan used for the pork, add the apricots, vegetable broth, mustard, and maple syrup and bring to a boil, whisking or stirring to dissolve the syrup. Reduce to a vigorous simmer, scraping up any browned bits from the bottom of the pan, and cook until the sauce starts to thicken, 3 to 4 minutes. Remove from the heat. Add 1 tablespoon butter, if desired, and whisk until melted and the sauce thickens. Season to taste with salt and pepper.



Transfer the pork to individual plates, drizzle with the mustard-apricot sauce, and serve the apple-celery salad alongside.

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