
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dijon-garlic pork chops with broccoli and green beans
Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 380 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
- 2 boneless center-cut pork loin chops (about 5 ounces each)
- Sunbasket Dijon-garlic spread (Dijon mustard - lemon juice - garlic - dried thyme - sweet paprika)
- Sunbasket paleo bread crumbs (almond meal - sesame seeds - nutritional yeast)
- 6 ounces organic green beans
- ¼ pound organic broccoli
- Sunbasket maple dressing (red wine vinegar - maple syrup)
- ½ teaspoon shichimi togarashi (optional)
Nutrition per serving
Calories 380, Total Fat 23g (29% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 250mg (11% DV), Total Carb. 17g (6% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 2g Added Sugars, 4% DV), Protein 30g
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
Wash produce before use
1
Prep the pork
Place 1 or 2 pork chops at a time on a large piece of plastic wrap or waxed paper, season with salt and pepper, and brush the meat all over with the Dijon-garlic spread. Then spread the paleo bread crumbs over both sides of the pork chops, dividing evenly. 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.
2
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.
Drizzle with the maple dressing, sprinkle with as much shichimi togarashi as you like, and toss to coat. 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.
3
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!
- Measure the oil for cooking.
- Time the cooking.
- Serve the meal.