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Pork and Brussels Sprout Salad

Pork and Brussels Sprout Salad

with Kale and Mustard Vinaigrette

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Roasted Brussels and kale combine for one heck of a tasty salad! Beautiful pan-seared pork chops, pumpkin seeds and a simple mustard vinaigrette adorn this fall-inspired salad!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)
Allergens:Mustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

227 g

Brussels Sprouts

1 unit

Gala Apple

28 g

Pepitas

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

7 g

Thyme

50 g

Shallot

6 g

Garlic

113 g

Kale, chopped

1 unit

Lemon

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Sugar*

2.75 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate41 g
Sugar15 g
Dietary Fiber13 g
Protein52 g
Cholesterol120 mg
Sodium1100 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Zester
Measuring Spoons
Large Bowl
Tongs
Whisk
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Peel, then thinly slice the shallot. Quarter the Brussels sprouts. Peel, then mince the garlic. Zest, then juice the lemon. Pat the pork dry with paper towels. Season all over with thyme, half the garlic salt (use all the garlic salt for 4 ppl), salt and pepper. Set aside.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to a baking sheet. Roast, in the middle of the oven, until cooked through, 10-12 min.**

3

While the pork roasts, heat the same pan over medium heat. When hot, add 1 tbsp butter, 1 tsp oil (dbl both for 4 ppl), then the shallots, garlic and Brussels sprouts. Cook, stirring often until Brussels sprouts are tender-crisp, 8-10 min. Season with salt and pepper

4

Whisk together mustard, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1/4 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper. Add the kale to the dressing and toss with tongs to coat. Set aside.

5

Core, then cut apple into 1/4-inch pieces. Add the apple and Brussels sprouts to the bowl with the kale. Toss to coat.

6

Slice the pork. Divide the salad between plates. Top with the pork, then sprinkle with the pepitas.