Smoky Char-Grilled Pork Loin Chops

With Shaved Brussels Sprout Salad, Pistachios, and Dijon Vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

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)

  • 10 oz. Brussels Sprouts
  • 1 Lemon
  • 1 Shallot
  • 3⅕ oz. Radishes
  • 2 Boneless Pork Chops
  • ½ oz. Dijon Mustard
  • 1 fl. oz. Seasoned Rice Vinegar
  • Info
    2 oz. Shaved Parmesan
  • 3 oz. Shredded Red Cabbage
  • Info
    1 oz. Roasted Pistachios

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.

  • Nutrition (per serving)

  • Calories
    540
  • Carbohydrates
    25g
  • Fat
    27g
  • Protein
    53g
  • Sodium
    493mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Grill Pan or Outdoor Grill
  • 2 Mixing Bowls
  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Grill the Pork Chops
    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.

  • Step 3 - Make the Vinaigrette
    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.

  • Step 4 - Mix the Salad
    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.

  • Step 5 - Plate the Dish
    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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