Pork Chop with Almond Crust

With Fennel Apple Salad and Lemon, Dijon and Thyme Vinaigrette

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Crunchy almond crusted chops? Yes please! Serve them with a salad that includes the complementary flavors of apple, fennel, and arugula? Now we're talking. A super quick and easy weeknight dinner awaits!

In Your Box (serves 2)

  • 2 Boneless Pork Chops
  • Info
    1 oz. Almond Flour
  • Info
    ⅗ oz. Butter
  • 2 Thyme Sprigs
  • 1 Fuji Apple
  • 1 Fennel Bulb
  • 1 Shallot
  • 1 Lemon
  • ¾ oz. Dijon Mustard
  • 2 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Season the Chops

    Season the Chops

    Rinse pork chops and pat dry. Season pork chops with a pinch of salt and pepper on each side. Spoon almond flour evenly over both chops. Use the heel of your hand to firmly press flour onto each chop. Wash hands thoroughly after touching raw fish and meat. We also recommend using a separate cutting board for meats and fish to avoid cross-contamination.

  • Step 2 - Cook the Chops

    Cook the Chops

    Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and chops. Cook for 1 minute, and then add butter. Tilt pan to disperse butter, cover with a lid or foil, and cook for 4 minutes. Turn chops and cook for another 4-5 minutes uncovered, until golden brown and they reach a minimum internal temperature of 145 degrees. Set aside to rest. Resting meat allows the juices to redistribute throughout meat, which results in a juicier chop.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    While chops cook, thoroughly rinse produce and pat dry. Stem thyme and mince. Quarter apple, core, and cut into ¼" slices. Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from each slice, and cut into ¼" slices. Peel shallot and cut into 1/8" slices. Zest half of lemon, then halve and squeeze juice from entire lemon. Fennel has an slight anise, or licorice flavor that is a natural pairing with pork.

  • Step 4 - Make the Dressing

    Make the Dressing

    In a mixing bowl, combine Dijon mustard, thyme, lemon zest, 3 Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper (to taste).

  • Step 5 - Make the Salad

    Make the Salad

    Add shallots, apples, fennel, and arugula to bowl with dressing. Toss to evenly coat, taste and season again with salt and pepper if desired.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place salad on a plate. Slice pork chop and arrange over salad.