Reinvented Pork Chops

with a Grilled Pear Salad and Maple Mashed Squash

  • 30 min
600 calories and less
Pork
High in fiber
High Protein
Low Sodium
This reinvented recipe is just the all-around winning weeknight meal: a marvellous look, combined with a magical taste and a mesmerizing aroma. You've been served!

Allergens: Mustard, Sulphite
Mustard Pork Chop

Ingredients

1
Pear(s)
1
Red Onion(s)
1 tbsp
Olive Oil (not included)
1 tbsp
Balsamic Vinegar
1
Yellow Potatoes
250 g
Diced Butternut Squash
1/2
Leek(s)
2
Pork Cutlet(s)
1 tbsp
Old Fashioned Mustard
20 ml
Maple Syrup
1/2 tsp
Ground Cinnamon
60 g
Baby Spinach
Nutritional facts
Per serving
Amount / Serving
Calories
652 kcal
Total fat
19 g
Saturated Fat
5 g
Sodium
512 mg
Total Carbohydrate
93 g
Fiber
13 g
Sugar
23 g
Proteins
29 g

Instructions

Cut and cook pear and onion
1

Prepare the ingredients

Preheat oven to 400°F

Cut pear and onion into quarters. Place on a cooking sheet covered with parchment paper. Drizzle with 1 Tbsp of olive oil (double for 4 ppl.) and half of the balsamic vinegar. Bake 20 min in oven.

Cut the potatoes and squash
2

Prepare the ingredients

Meanwhile, cut the potato into small cubes. Add potato and squash cubes to a pot filled with water, bring to a boil and cook for 10 min or until vegetables are tender. Drain.

Cook the leek
3

Cook the leek and sauté the pork chops

Thinly slice leek, wash it and pat dry. In an oiled skillet, sear pork chops 1 min on each side over high heat, then remove from heat. Add sliced leek to the skillet and cook 3 min over medium heat. Set aside.

Transfer pork chops on baking sheet
4

Cook in the oven

Transfer pork chops on baking sheet 6-8 min before the end of the cooking of pear and onion. Top with mustard and leeks. Continue cooking in the oven until pork chops are cooked, about 10 minutes or until the internal temperature of 145°F.

Mash squash and potato
5

Make the mash

Mash squash and potato. Stir in ½ of the maple syrup and the cinnamon. Mix well and season with salt and pepper to taste.

Prepare salad
6

Prepare the salad and serve

In a salad bowl, mix remaining balsamic vinegar and maple syrup, then add pear, onion and spinach and mix well.

Serve pork chops with mashed squash and pear salad on the side.