
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.
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)
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
Wash produce before use
1
Prep and cook the pork
- PPat the pork dry with a paper towel; season with salt and pepper.
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.
While the vegetables and grapes cook, prepare the lemon vinaigrette.
3
Make the lemon vinaigrette
Serve
Kids Can!
- Remove any stems from the grapes.
- Make the lemon vinaigrette.
- Spoon over the lemon vinaigrette.