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.


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.


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

Wash produce before use


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.


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.


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.


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.