In order to bring you the best organic produce, some ingredients may differ from those depicted.
Almond–crusted Dijon pork chops with apple and Brussels sprouts
Gluten-Free Friendly, Soy-Free, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 530 Calories/Serving
Juicy boneless pork chops are brushed with Dijon mustard and coated in almond and spices, for a deliciously crispy crust. This cozy meal is so easy to make yet full of delicious flavors.
In your bag
- Sunbasket pastrami spice blend (black pepper - coriander - mustard seeds - onion powder - granulated garlic - ground mustard)
- ¼ cup almond meal
- ⅓ cup Italian cheese blend
- 2 boneless pork loin chops (about 5 ounces each)
- 2 tablespoons Dijon mustard
- ½ pound organic Brussels sprouts
- 1 organic red onion
- 1 organic Fuji apple
- 1 packet vegetable broth concentrate
- 1 organic lemon
Calories 530, Total Fat 25g (32% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1110mg (48% DV), Total Carb. 44g (16% DV), Fiber 13g (46% DV), Total Sugars 19g (Incl. 1g Added Sugars, 2% DV), Protein 41g
Contains: Milk, Tree Nuts (almond)
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.
Wash produce before use
Prep the almond crust
Heat the oven to 400°F.
- In a shallow bowl, mix together the pastrami spice blend, almond meal, and Italian cheese blend, season with salt and pepper, and spread in an even layer.
Prep and cook the pork chops
- Pat the pork chops dry with a paper towel; season with salt and pepper and rub all over with the Dijon mustard.
Working with 1 chop at a time, gently press the pork into the almond crust mixture, coating all sides. Place the pork on a sheet pan and roast, turning once, until the crust is golden brown and the pork is still faintly pink within, 15 to 20 minutes. Remove from the oven and set aside.
While the pork is cooking, prepare the remaining ingredients and cook the apple and Brussels sprouts.
Prep the remaining ingredients
- Trim the ends from the Brussels sprouts; thinly slice the sprouts.
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Peel the apple if desired; core and thinly slice.
- In a small bowl, dissolve the vegetable broth concentrate in ½ cup [1 cup] warm water.
- Zest the lemon; cut the lemon in half. Juice one half and cut the remaining half into wedges for garnish. [Zest both lemons. Juice one lemon; cut the remaining lemon into wedges.]
Cook the Brussels sprouts and apples; make the pan sauce
In a large frying pan over medium heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Working in batches if needed, add the Brussels sprouts, season with salt and pepper, and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook for 2 minutes. Stir in the apple and cook until starting to soften, 1 to 2 minutes. Transfer to a large bowl. Do not clean the pan.
In the same pan over medium heat, add the vegetable broth and half the lemon zest and cook, scraping up any browned bits from the bottom of the pan, until thickened slightly, 1 to 2 minutes. Stir in 1 tablespoon [2 TBL] butter, if using. Season to taste with salt, pepper, lemon juice, and lemon zest.
Transfer the pork and sautéed Brussels sprouts and apples to individual serving plates. Spoon the lemon pan sauce over the pork, garnish with as much remaining lemon zest as you like, and serve with the lemon wedges.
- Juice the lemon.
- Time the cooking.
- Set the table.