Pork and Brussels Sprout Salad
with Kale and Mustard Vinaigrette
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
2.75 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.**
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
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.
Core, then cut apple into 1/4-inch pieces. Add the apple and Brussels sprouts to the bowl with the kale. Toss to coat.
Slice the pork. Divide the salad between plates. Top with the pork, then sprinkle with the pepitas.
