Meal Kit
Smoky Char-Grilled Pork Loin Chops
With Shaved Brussels Sprout Salad, Pistachios, and Dijon Vinaigrette
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 carbs
Chef
Jimmy Madla
After our lean, delicious pork loin chops pick up that smoky charred flavor from the grill, they are set on a mustard-lemon kissed salad of shaved Brussels sprouts, nutty Parmesan, and crunchy pistachios. All this mouth-watering yumminess in an antioxidant-loaded, vitamin C- and K-packed, fiber-rich dish that comes together easily. We surely live in a Golden Age.
In Your Box (serves 2)
- 4 Boneless Pork Chops
- 10 oz. Brussels Sprouts
- 1 Lemon
- 3⅕ oz. Radishes
- 3 oz. Shredded Red Cabbage
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2 oz. Shaved Parmesan
- 1 Shallot
- 1 fl. oz. Seasoned Rice Vinegar
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1 oz. Roasted Pistachios
- ½ oz. Dijon Mustard
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) VPrVjyPR
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Calories580
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Carbohydrates27g
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Net Carbs21g
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Fat28g
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Protein54g
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Sodium990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
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
Throughly rinse produce and pat dry. Cut the tough stem end off Brussels sprouts and slice them very thinly. Halve lemon. Mince shallot. Slice radish in half and then into thin semi-rounds. Rinse and pat dry pork loin chops and then season both sides with a pinch of salt and pepper.
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2 Grill the Pork Chops
Heat an outdoor grill, grill pan, or medium pan over medium-high heat. Coat grill lightly with cooking spray. Cook seasoned pork chops for 5-7 minutes on each side or until internal temperature reaches 145 degrees. Remove from pan and set aside warm.
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3 Make the Vinaigrette
In a small mixing bowl, mix 2 Tbsp. olive oil, Dijon mustard, seasoned rice wine vinegar, minced shallot, and juice of the lemon to taste. Season with a pinch of salt and pepper.
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4 Mix the Salad
Add shaved Brussels sprouts, Parmesan (reserving a bit for garnish), shredded purple cabbage, and sliced radishes to a large mixing bowl. Toss, adding dressing to taste. Season with a pinch of salt and pepper.
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5 Plate the Dish
Divide the mixed salad onto two plates. Top salad with pork chops, roasted pistachios, and reserved Parmesan. Garnish with a bit of the mixed salad.
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