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Sheet Pan Bruschetta Topped Pork Chop

with Stone Fruit Salad with Parmesan
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
510 kcal
Protein
: 
48g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Wheat
  • Egg
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Pork Chops, boneless

300 g

Yellow Potato

1 unit(s)

Red Onion

2 unit(s)

Tomato

56 g

Baby Spinach

1 unit(s)

Stone Fruit

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 tbsp

Balsamic Vinegar

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Egg, Fish)

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Calories510 kcal
Fat13 g
Saturated Fat6 g
Carbohydrate49 g
Sugar15 g
Dietary Fiber7 g
Protein48 g
Cholesterol100 mg
Sodium580 mg
Trans Fat0.2 g
Potassium1950 mg
Calcium200 mg
Iron4.5 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Medium Bowl

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • Line a baking sheet with parchment paper.
  • Cut potatoes into 1/2-inch pieces.
  • Peel, then cut onion into 1/4-inch slices.
2
  • To a parchement-lined baking sheet, add potatoes, three quarters of the onion, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 10-12 min until beginning to turn golden.
3
  • Meanwhile, cut tomato into 1/4-inch pieces.
  • Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
  • Finely chop parsley.
  • Finely chop remaining onions.
4
  • Pat pork dry with paper towels. Season with salt, pepper and remaining Italian Herb Spice Blend.
  • Drizzle 1/2 tbsp (1 tbsp) oil pork and toss to coat.
  • Once potatoes have been roasting for 10-12 min, remove from oven.
  • Stir veggies and push to one side of baking sheet.
  • Arrange pork on other side of baking sheet.
  • Roast in the middle of the oven for 10-12 min until pork is cooked through and veggies are tender and golden. (NOTE: for 4 servings, divide pork between baking sheets)
5
  • Meanwhile, to a medium bowl, add tomatoes, half the parsley, half the vinegar, remaining onions and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to coat.
  • To a large bowl, add remaining vinegar, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix.
6
  • Add spinach and stone fruit to bowl of dressing. Toss to coat.
  • Thinly slice pork, if desired.
  • Divide roasted veggies, salad and pork between plates.
  • Spoon brushetta mix over pork.
  • Sprinkle cheese overtop.
Meal right image

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