Pork Chop with Pistachio Gremolata

with zucchini corn sauté

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 2 Boneless Pork Chops
  • Info
    ¾ oz. Roasted Pistachios
  • ¼ oz. Parsley
  • 2 Zucchini
  • 2 Ears of Corn
  • 2 Garlic Cloves
  • Info
    1 oz. Grated Parmesan
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    582
  • Carbohydrates
    17g
  • Fat
    36g
  • Protein
    49g
  • Sodium
    1539mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Coarsely chop pistachios. Mince parsley. Mince garlic. Peel husk off corn, rinse, and carefully remove kernels from cob. Trim zucchini, quarter lengthwise, and cut into ½" pieces. Pat pork chops dry, and season both sides with ½ tsp. salt and a pinch of pepper.

  • Step 2 - Make the Gremolata
    2

    Make the Gremolata

    Combine parsley, pistachios, 2 tsp. olive oil, 1 tsp. Parmesan (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  • Step 3 - Cook the Pork Chops
    3

    Cook the Pork Chops

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place pork chops in hot pan and cook undisturbed until browned, 2-3 minutes. Transfer to prepared baking sheet, seared side up. Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes. Wipe pan clean and reserve. While pork cooks, make vegetable sauté.

  • Step 4 - Saute the Vegetables
    4

    Saute the Vegetables

    Return pan used to sear pork to medium-high heat and add 2 tsp. olive oil. Place zucchini and corn in hot pan. Cook undisturbed until lightly charred, 2-3 minutes. Add garlic and stir occasionally until zucchini is tender, 2-3 minutes. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing vegetables with remaining Parmesan and red pepper flakes (to taste). Bon appétit!