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Easy prep
Spicy
Dairy Free
Gluten Free

Charred Jalapeño-Dijon Pork Chops

with Kale Salsa Verde & Quinoa

Cooking time

20 minutes

Servings

2/4

Calories

930 /serving

Pork chops get dressed up for tonight’s meal; as we brush a jalapeño-Dijon sauce over the meat as they cook so they absorb that marvellously sharp flavour. We make a bright twist on salsa verde by combining sautéed kale and parsley with capers, red wine vinegar and olive oil. Seasoned and roasted cauliflower adds even more substance and flavour to the meal. Everything sits atop a bed of fluffy quinoa—pre-cooked for your convenience so all you have to do is warm and serve!

We will send you:

  • 300g Pork chops
  • 150g Cauliflower florets
  • 15ml Minced garlic
  • 25g Diced onions
  • 1 Bunch of parsley
  • 100g Chopped kale
  • 15ml Red wine vinegar
  • 225g Pre-cooked multicoloured quinoa
  • 10g Capers
  • 30ml Dijon-jalapeño sauce
  • 11g Charred pork chop spice blend (salt, mustard, black pepper, onion, garlic, dill seed, thyme, caraway seed, coriander, paprika, sunflower oil, crushed chili, Cayenne pepper, brown sugar, kosher salt)

  • You will need:

    Large pan
    Sheet pan
    Olive oil
    Oil
    Salt & pepper
    Parchment paper
    Total Fat
    56 g
    Saturated Fat
    9 g
    Sodium
    1250 mg
    Total Carbs
    55 g
    Sugars
    7 g
    Protein
    46 g
    Fibres
    9 g
    Preparation
    a picture
    Cook the cauliflower
    Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven.
    a picture
    Cook the pork
    While the cauliflower cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes on the first side, until beginning to brown. Flip the pork and brush with the jalapeño-mustard sauce. Cook, 3 to 5 minutes, until cooked though. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
    a picture
    Cook the kale
    Roughly chop the parsley leaves and stems. In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer ½ the aromatics to a bowl, then add the kale and parsley to the pan; season with the remaining spice blend and S&P. Cook, stirring frequently 1 to 2 minutes, until wilted. Transfer to a cutting board.
    a picture
    Make the kale salsa verde
    Roughly chop the capers and cooked kale and transfer to a bowl. Add the vinegar and 5 tbsp of olive oil (double for 4 portions); season with S&P to taste.
    a picture
    Warm the quinoa & serve
    Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until warm. Transfer to the reserved bowl of aromatics and stir to combine; season with S&P to taste. Divide the warm quinoa between your plates. Top with the jalapeño-Dijon pork and roasted cauliflower. Spoon the kale salsa verde over the pork chops and roasted cauliflower. Bon appétit!

    *Health Canada recommends cooking pork to a minimum internal temperature of 71°C.