Pan-Seared Pork Chops
with Apple Compote, Spinach, and Sautéed Onions
Apples and pork go together like peas and carrots – especially when we’re talking juicy, pan-seared chops and apple compote. For extra-crispy potatoes, place your baking sheet in the oven while the oven preheats!
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
12 ounce
Boneless Pork Chops
1 unit
Granny Smith Apple
5 ounce
Spinach
12 ounce
Yukon Gold Potatoes
1 unit
Red Onion
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 400 degrees. Cut the potatoes into 1⁄2-inch cubes, then toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast for 25 minutes, until tender and golden brown.
Peel, core, and dice half the apple. Thinly slice the remaining half. Halve, peel, and thinly slice the onion.
Heat a drizzle of olive oil in a large pan over medium high heat. Add half the onion to the pan and cook, tossing, for 2-3 minutes, until just softened. Add the diced apples to the pan and cook, tossing, for 3 minutes, until softened. Reduce heat to low and add 1/4 cup water and the stock concentrate to the pan. Simmer, stirring, another 3 minutes, until thickened. Season with salt and pepper. Remove from pan and set aside. Rinse out the pan and put back on the stove.
Season the pork chops on all sides with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the pork chops and cook 4-5 minutes per side, until golden brown and just barely pink on the inside. Set aside to rest for 5-6 minutes.
Cook the spinach: Heat a drizzle of olive oil in the same pan over medium-high heat. Add the remaining onion and sliced apple and cook, tossing, for 3-4 minutes, until softened. Add the spinach and toss until wilted, 2-3 minutes. Season with salt and pepper.
Serve: Mound the spinach mixture onto plates and top with the roasted potatoes, pork chops, and apple compote. Enjoy!
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