Pork chops with fig sauce and quinoa–dried cherry salad

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

Pork chops with fig sauce and quinoa–dried cherry salad

Williams Sonoma

Pork chops with fig sauce and quinoa–dried cherry salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 680 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. Dried cherries cooked in the quinoa add pops of flavor on the side.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • 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
Ingredient IQ
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.

Nutrition per serving

Calories 680, Total Fat 26g (33% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 170mg (7% DV), Total Carb. 62g (23% DV), Fiber 7g (25% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 49g
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.

Instructions

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

Wash produce before use

1

Cook the quinoa and dried cherries

  • Rinse the quinoa.
  • Coarsely chop the dried cherries.
In a small sauce pot, combine the quinoa and dried cherries 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. Working in batches if needed, add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Add more oil between batches if needed. Transfer to a plate. Do not clean the pan.
While the pork cooks, prepare the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Cut away the core from the chicory lettuce; thinly slice the leaves.
  • Coarsely chop the pistachios.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, toss together the chicory, pistachios, and parsley. 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.
  • Save 1 rosemary sprig [2 sprigs] for another use.
In the same pan used for the pork, add the figs, apple cider, mustard, and 1 rosemary sprig [2 sprigs]. 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 discard the rosemary. Add ½ tablespoon [1 TBL] butter to the sauce, if desired, and 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 and cherries to the bowl with the chicory 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.
  • Strip the parsley leaves.
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