Pork chops with fig sauce and quinoa–dried cherry salad
Gluten-Free, Dairy-Free, Soy-Free
30 – 45 Minutes
Figs simmered in apple cider form the base for a wintry, tangy pan sauce in this gluten-free pork dinner. Dried cherries cooked in the quinoa add pops of flavor on the side.
In your bag
- ½ cup rainbow quinoa
- ¾ ounce dried cherries
- 2 boneless pork loin chops (about 6 ounces each)
- 1 head chicory lettuce (such as radicchio or Castelfranco)
- 2 tablespoons roasted pistachios
- 3 or 4 sprigs fresh flat-leaf parsley
- 1 ounce dried figs
- ½ cup apple cider
- 1 teaspoon whole grain mustard
- 2 sprigs fresh rosemary
- 2 tablespoons balsamic vinegar
Stirring cold butter into a pan sauce off the heat is a technique the French call “mounting,” which helps to thicken the liquid as the butter emulsifies.
Make It Ahead:
The quinoa and cherries (Step 1) can be prepared up to 1 day ahead. Let cool, cover, and refrigerate overnight. Twenty to thirty minutes before serving, gently rewarm the quinoa as you proceed with Steps 2 through 5 to finish the dish.
Calories: 680, Protein: 49g (98% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 105mg (35% DV), Sodium: 170mg (7% DV), Carbohydrates: 62g (21% DV), Total Sugars: 17g, Added Sugar: 0g (0% DV).
Contains: Tree Nuts
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.