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4 small Kirby or Persian cucumbers, cut into 1/2-inch pieces

1/4 cup distilled white vinegar

1/2 cup coarsely chopped fresh cilantro, plus more for serving

Kosher salt and freshly ground pepper

1/4 cup apricot jam

3 tablespoons sambal oelek or chili-garlic sauce

1 head broccoli (12 ounces), cut into large florets

3 small sweet potatoes, scrubbed and cut into 1-inch wedges

1/4 cup vegetable oil, plus more for drizzling

4 Pine View Farms' pork chops (each 1 inch thick)


  1. Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
  2. Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
  3. Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 -8 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2-5 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.