Pork Milanese and basil aioli
with tomato arugula salad and roasted potatoes
Allergens:
Egg
•Mustard
•Oats
•Rye
•Sesame
•Soy
•Wheat
•Barley
•Milk
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time40 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
serving amount
340 g
Pork Chops, boneless
4 tbsp
Mayonnaise
4 tbsp
Italian Breadcrumbs
1 unit(s)
Tomato
2 unit(s)
Garlic, cloves
56 g
Arugula and Spinach Mix
¼ cup
Parmesan Cheese, shredded
¼ cup
Basil Pesto
1 unit(s)
Russet Potato
7 g
Zesty Garlic Blend
1 unit(s)
Lemon
Nutrition Values
Calories690 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate39 g
Sugar4 g
Dietary Fiber5 g
Protein50 g
Cholesterol140 mg
Sodium1150 mg
Trans Fat0.3 g
Potassium1450 mg
Calcium250 mg
Iron4 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
•Baking Sheet
•Zester
•Small Bowl
•Shallow Dish
•Large Non-Stick Pan
•Large Bowl
•Whisk
Cooking Steps
1
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces. To an unlined, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Zesty Garlic Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottomof the oven, rotating sheets halfway through.)
2
- Cut tomatoes into 1/4 inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon.(whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To a small bowl, add half the mayonnaise, half the garlic, half the lemon zest and basil pesto. Season with salt and pepper, then stir to combine.
3
- Meanwhile, in a shallow dish, combine italian breadcrumb and 1/4 tsp (1/2 tsp) salt.
- Cover each pork chop with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each pork chop until 1/2-inch thick. Season with remaining Zesty Garlic Blend, salt and pepper.
- Coat each pork chop all over with mayo.
- Working with one pork chop at a time, press both sides into panko to coat completely.
4
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then pork chops. Cook for 4-6 min on one side, until browned. (NOTE: Don't crowd the pan; cook pork chops in 2 batches if needed.)
- Flip pork chop, then continue cooking for another 3-6 min, until cooked through.**
5
- To a large bowl, add lemon juice, remaining lemon zest, remaining garlic, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
6
- To the large bowl with vinaigrette, add spinach and arugula and tomatoes. Then toss to combine.
- Thinly slice pork, if desired.
- Divide salad, potatoes and pork between plates.
- Sprinkle parmesan over salad.
- Serve basil aioli on the side for dipping.
- Squeeze lemon wedge over pork, if desired.
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