Seared Pork Sandos with Tangy Apple Slaw
Elevated Dinners, Impressively Easy
Pork and apples are a match made in heaven. You’ll pile a mustardy apple-cabbage slaw atop seared boneless pork chops on pillowy toasted brioche buns. Serve with a bright, peppery arugula salad tossed in a honey-Dijon dressing and sprinkled with croutons for crunchy contrast to round out this hearty 15-minute meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Granny Smith Apple
1 unit
Lemon
10 ounce
Pork Chops
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 teaspoon
Dijon Mustard
4 ounce
Coleslaw Mix
2 ounce
Arugula
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
2 unit
Croutons
(Contains: Milk, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Thinly slice apple. Quarter lemon.
• Pat pork* dry; season with half the Fry Seasoning (all for 4), salt, and pepper. • Drizzle oil in a hot large pan. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board; let rest at least 2 minutes.
• While pork cooks, in a large bowl, combine mayonnaise, mustard, 1⁄4 teaspoon sugar, and a squeeze of lemon (1⁄2 tsp sugar and big squeeze of lemon for 4). Add apple and coleslaw mix; toss. Season with salt and pepper. • In a separate large bowl, toss arugula with as much dressing as you like; season with salt and pepper.
• Halve and toast buns. • Top salad with croutons. • Fill buns with pork and as much slaw as you like. Close sandwiches. Serve with salad, any remaining slaw, and any remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
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