Pork with Apple Dijon Pan Sauce
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Pork with Apple Dijon Pan Sauce

Pork with Apple Dijon Pan Sauce

with Farro & Wilted Kale

Cheese and grapes. Fries and ice cream. Caramel and popcorn. There are just some savory-sweet pairings that create the most delicious foods. Our chefs came up with a fresh pairing for tonight’s meal that’s sure to top the list: Apple and Dijon mustard. Whipped together and placed over pork chops, this pan sauce is one we’re pretty sure you’ll want to pair with just about everything. Overwhelmed by the options running through your head right now? Well, tonight’s sides are a good place to start: We’re serving up kale and farro, some more great bedding for your apple Dijon sauce.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

¾ cup


(Contains Wheat)

2 unit

Chicken Stock Concentrate

1 unit


4 ounce


1 clove


1 tablespoon

Italian Seasoning

12 ounce

Pork Chops

2 teaspoon

Dijon Mustard

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories610 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate59 g
Sugar17 g
Dietary Fiber7 g
Protein44 g
Cholesterol85 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Large Pan
Aluminum Foil


Start Prep & Cook Farro

• Wash and dry all produce. • Peel and mince garlic. • Heat a drizzle of oil in a medium pot over medium-high heat. Add garlic and half the Italian Seasoning (you’ll use the rest later). Cook, stirring, until garlic is fragrant, 30 seconds. • Add ½ cup farro (1 cup for 4 servings). (Be sure to measure—we sent more.) Cook, stirring, until toasted, 1-2 minutes. • Add 3 cups water (5 cups for 4), half the stock concentrates (you’ll use the rest later), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

Finish Prep

• While farro cooks, halve, core, and dice apple into ¼-inch pieces. Remove and discard any large stems from kale.

Cook Pork

• Pat pork* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Cook until browned and cooked through, 4-6 minutes per side. TIP: Reduce heat if pork begins to brown too quickly. • Transfer to a cutting board; tent with foil to keep warm.

Make Sauce

• To same pan over medium-high heat, add apple; season with salt and pepper. Cook, stirring and scraping up any browned bits from bottom of pan, until apple is slightly softened, 4-6 minutes. • Add mustard, remaining stock concentrates, ½ cup water (¾ cup for 4 servings), and 1 tsp sugar (2 tsp for 4). Cook, stirring, until sauce is thickened and apple is very tender, 5-7 minutes. Season with salt and pepper. TIP: Add a splash more water if sauce is too thick. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4).

Finish Farro

• Once farro is done, reduce heat under pan to medium and stir in kale. Cook, stirring, until kale is slightly wilted, 3-4 minutes. Season with salt and pepper. TIP: For richer farro, stir in 1 TBSP butter (2 TBSP for 4 servings).

Finish & Serve

• Slice pork crosswise. • Divide farro between plates; top with sliced pork. Drizzle pan sauce over pork and serve.