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Mediterranean pork chops with Brussels sprouts and lemon vinaigrette
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
20 Minutes
Take lean pork chops, pair them with sweet grapes, earthy Brussels sprouts, and juicy tomatoes—and you’ve got the makings of an amazing Mediterranean meal.
In your bag
- 2 boneless pork loin chops (about 5 ounces each)
- ½ pound organic Brussels sprouts
- 6 ounces organic grape or other cherry tomatoes
- ¼ pound organic red or other grapes
- Sunbasket Mediterranean lemon dressing (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
Nutrition per serving
Calories 480, Total Fat 29g (37% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 300mg (13% DV), Total Carb. 25g (9% DV), Fiber 6g (21% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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 and cook the pork
- Pat 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 is cooking and resting, 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 if desired.
- 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.
Serve
Transfer the vegetables and grapes to individual plates and top with the pork. Spoon over as much Mediterranean lemon dressing as you like and serve any remaining dressing on the side.
Kids Can!
- Remove any stems from the grapes.
- Make the lemon vinaigrette.
- Spoon over the lemon vinaigrette.