Meal Kit
Pork Chop with Pistachio Gremolata
with zucchini corn sauté
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Tree Nuts (Pistachios), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
"Oh, pistachio… roll me over pistachio." Those are the words to the famous Van Morrison song from the early 70s, and we'll stand by that. Why would one sing about dull dominoes when there's a salty, crunchy pistachios, combined with parsley and Parmesan for the most groovy of gremolatas. This provides every bite of succulent pork with the perfect nutty companion. Deliciousness like this? Lord have mercy.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 2 Zucchini
- 5 oz. Corn Kernels
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1 oz. Grated Parmesan
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¾ oz. Roasted Pistachios
- ¼ oz. Parsley
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories600
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Carbohydrates24g
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Net Carbs21g
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Fat36g
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Protein48g
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Sodium1540mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Coarsely chop pistachios.
Mince parsley, leaves and stems.Mince garlic.Trim zucchini, quarter lengthwise, and cut into 1/2" pieces.Pat pork chops dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. -
2 Make the Gremolata
Combine parsley, pistachios, 2 tsp. olive oil, 1 tsp. Parmesan (reserve remaining for garnish), 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
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3 Cook the Pork Chops
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork chops to hot pan and cook undisturbed until browned, 3-4 minutes.
Transfer pork chops to prepared baking sheet, seared side up. Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 10-12 minutes.Wipe pan clean and reserve.While pork cooks, make vegetable sauté. -
4 Sauté the Vegetables
Return pan used to sear pork to medium-high heat and add 2 tsp. olive oil.
Add zucchini and corn to 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 1/4 tsp. salt and a pinch of pepper. -
5 Finish the Dish
Plate dish as pictured on front of card, spooning gremolata over pork chops and garnishing vegetables with remaining Parmesan and red pepper flakes (to taste). Bon appétit!
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