Dijon-garlic pork chops with broccoli and green beans

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Dijon-garlic pork chops with broccoli and green beans

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 410 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!

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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 boneless center-cut pork loin chops (about 6 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 410, Total Fat 25g (32% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 260mg (11% DV), Total Carb. 17g (6% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 2g Added Sugars, 4% DV), Protein 34g
Contains: 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.

Instructions

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

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.