Seared Pork Sandos with Tangy Apple Slaw
Elevated Dinners, Impressively Easy
- Wheat
- Milk
- Eggs
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.
Ingredients
2 unit
Croutons
(Contains: Wheat, Milk)
2 ounce
Arugula
½ tablespoon
Fry Seasoning
1 unit
Granny Smith Apple
½ unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
4 ounce
Coleslaw Mix
4 teaspoon
Dijon Mustard
10 ounce
Pork Chops
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• 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°.
