Pork Chops and Apricot Chutney, my favorite things on the menu for our current CSA customers! With the radishes, romaine lettuce, and bok choy to compliment it, you guys have a great meal ahead of you.
Start off by thawing the pork chops, move them from the freezer to the refrigerator the night before your meal. Once it comes time to cook dinner, pull the pork chops out, spread the Apricot Chutney over them, and set them in an oven bake pan (you’ll want to grease the pan, I usually use a stick of butter and just rub the pan down.) Preheat the oven to 375 degrees, and cook for about 15-20 minutes. While the pork chops are in the oven, slice up the radishes, romaine lettuce, and bok choy to make a delicious salad mix. Top the salad off with any of your favorite salad toppings (I prefer dried cranberries, cottage cheese, and our very own Garlic and Dill Cheese made by Sunset Acres farm). You now have some delicious pork chops, and a highly diversified salad packed with calcium from the bok choy, and it only took about 30 minutes!