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Pork with pan sauce, Cauliflower puree, and Arugula Salad
Pork with mustard pan sauce, Cauliflower puree, and Arugula salad
- Pork Chops (thin)
- Chicken Stock
- Grain Mustard
- Red Onion
- Cherry Tomatoes
- Balsamic Vinegar Dressing
- Garlic Herb Cheese Spread
- Almond milk
1.Salt and pepper the pork on both sides.
2.Dredge - Put the flour on a plate and lightly dip the pork into the flour, shake off any excess flour.
3.In a large pan add a good bit of olive oil and turn to medium high heat. Sear the pork on each side until golden brown, should take 3-5 minutes per side.
4.Set aside the pork on a plate.
5.Add chicken stock to pan and deglaze, scraping any brown bits off the bottom of the pan.
6.Add Salt and pepper.
7.Add the grain mustard and fully incorporate. Bring sauce to a simmer over low heat. Add the pork back to the pan and cook at a simmer until sauce has thickened and pork is fully cooked through.
2.Cauliflower - Place the florets into a medium pot with almond milk, the Garlic Herb Cheese Spread, salt and pepper. Cover the pot and turn burner to simmer.
1.Steam for 25-30 minutes until cauliflower is nice and soft.
1.Keep an eye on it to make sure it doesn’t burn on bottom.
2.Put all the cauliflower and the liquid in a blender or food processer. Blend until creamy.
3.Put the purée back in the pot on a very low simmer without the top to keep it hot until you are ready to eat.
1.Cut the cherry tomatoes in half length wise.
2.In a large bowl mix the arugula, red onion, and tomatoes, mix well and add salt, pepper, and the balsamic vinegar dressing.