Mediterranean pork chops with Brussels sprouts and lemon vinaigrette

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

Mediterranean pork chops with Brussels sprouts and lemon vinaigrette

Mediterranean, Paleo, Lean & Clean, Carb-Conscious, Dairy-Free, Diabetes-Friendly, Gluten-Free, Soy-Free

2 Servings, 470 Calories/Serving

20 Minutes

Here’s a spin on the classic pork-and-mustard combo with Brussels sprouts, sweet cherry tomatoes, and red grapes that’s both fast to the table and delicious.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 pork loin chops (about 6 ounces each)
  • ½ pound organic Brussels sprouts
  • 6 ounces organic cherry or grape tomatoes
  • ¼ pound organic red or other grapes
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
Chef's Tip
If you have the time, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons each sugar and salt in 2 cups warm water. Submerge the chops and let stand at room temperature for at least 20 minutes and up to 1 hour, or cover and refrigerate for up to 9 hours. Drain and pat dry. Don’t season them with salt in Step 1, but otherwise follow the recipe as written.

Nutrition per serving

Calories: 470, Protein: 38g (76% DV), Fiber: 5g (20% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 90mg (30% DV), Sodium: 135mg (6% DV), Carbohydrates: 24g (8% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

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 and cook the pork

  • PPat the pork dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ¼-inch-thick slices. Do not clean the pan.
While the pork cooks and rests, prepare the vegetables and grapes.

2

Prep and cook the vegetables and grapes

  • Trim the ends from the Brussels sprouts; cut the sprouts lengthwise into quarters.
  • Cut the tomatoes in half.
  • Remove any stems from the grapes.
In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the Brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until starting to soften and lightly brown, 3 to 5 minutes. Add the tomatoes and grapes and cook, stirring occasionally, until they start to soften and the Brussels sprouts are just tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables and grapes cook, prepare the lemon vinaigrette.

3

Make the lemon vinaigrette

In a small bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

Serve

Transfer the vegetables and grapes to individual plates and top with the pork. Spoon over as much lemon vinaigrette as you like and serve any remaining vinaigrette on the side.
Kids Can!
  • Remove any stems from the grapes.
  • Make the lemon vinaigrette.
  • Spoon over the lemon vinaigrette.