Almond-sesame crusted pork chops with broccoli and green beans

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Family-Friendly, No Added Sugar, <600 Calories, Protein Plus, Keto-Friendly

2 Servings, 460 Calories/Serving

20 Minutes

The trick to super-delicious pork chops? Pounding the pork. This tenderizes the meat and creates a larger surface area for our garlicky seasoning to stick to. So grab a rolling pin and pound away!

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 tablespoons almond meal
2 tablespoons toasted sesame seeds
2 boneless center-cut pork loin chops (about 5 ounces each)
Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
6 ounces organic green beans
¼ pound organic broccoli
1 teaspoon shichimi togarashi (optional)

Nutrition per serving

Calories 460, Total Fat 30g (38% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 520mg (23% DV), Total Carb. 15g (5% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Tree Nuts (almond), Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the pork

On a plate or in a shallow bowl, mix the almond meal with the sesame seeds, then spread in an even layer.
Place 1 or 2 pork chops at a time on a large piece of plastic wrap or waxed paper. Cover with another piece of plastic wrap or waxed paper and pound with a rolling pin or a heavy frying pan to flatten to an even thickness of about ½ inch. Remove the plastic wrap or waxed paper. Season the pork chops with salt and pepper, and brush the meat all over with the “creamy” mustard vinaigrette. Dredge the pork chops in the almond-sesame mixture, turning to coat; shake off any excess.

Prep and cook the green beans and broccoli

Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.
Cut the broccoli into 1-inch florets; trim any coarse stems.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the green beans and broccoli and cook, stirring occasionally, until the vegetables are crisp-tender and starting to brown, 4 to 6 minutes. Sprinkle with as much shichimi togarashi as you like. Transfer to a plate and season to taste with salt and pepper. Add more oil between batches if needed.

While the vegetables are cooking, cook the pork.

Cook the pork

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until browned but still faintly pink within, 3 to 4 minutes per side.

Serve

Transfer the pork and vegetables to individual plates, sprinkle with as much of the remaining shichimi togarashi as you like, and serve.

Kids Can!

Mix the almond meal and sesame seeds.
Measure the oil for cooking.
Time the cooking.
Serve the meal.

View full recipe details