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Pork and Brussels Salad

Pork and Brussels Salad

with Kale and Mustard Vinaigrette

4.5(1.1K)

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Calories

:

660 kcal

Protein

:

52g protein

Total

:

35 minutes

Difficulty

:

Medium

Under 50g of Carbs

Allergens:

Mustard
Milk

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

340 g

Pork Chops, boneless

227 g

Brussels Sprouts

1 unit

Gala Apple

28 g

Pepitas

1 tbsp

Whole Grain Mustard

(Contains: Mustard)

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*

(Contains: Milk)

¼ tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Energy (kJ)2761 kJ

Calories660 kcal

Fat35 g

Saturated Fat9 g

Carbohydrate40 g

Sugar15 g

Dietary Fiber13 g

Protein52 g

Cholesterol120 mg

Sodium590 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Zester

•Measuring Spoons

•Large Bowl

•Tongs

•Whisk

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

Prep

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, garlic, salt and pepper. Set aside.

Massage Kale

2

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.

Cook Pork

3

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.**

Cook Brussels Sprouts

4

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 and Brussels sprouts. Cook, stirring often until Brussels sprouts are tender-crisp, 8-10 min. Season with salt and pepper

Finish Salad

5

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

Finish and Serve

6

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

Meal right image

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