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Clean15
Dairy Free
Gluten Free

Grilled Pork Chops with Green Beans

Pecan Gremolata & Butternut Squash ‘Rice’

Cooking time

25 minutes

Servings

2/4

Calories

570 /serving

Delight in the marvellous mixture of taste, colour and texture present on this plate. Juicy pork chops are seasoned with a bright citrus- and herb-infused mixture and grilled to perfection. We send you butternut squash that has been ‘riced’ into fine grain-like form; cook it up with a pinch of garlic to make a beautiful bed for tonight’s dish. Our gremolata takes form thanks to toasted pecans, parsley, a splash of vinegar and a drizzle of olive oil; spoon it onto the pork chops for a crunchy, nutty bite that’s full of essential proteins and fats. A side of sautéed French beans finishes a meal that is as quick to make as it is to love.

We will send you:

  • 340g Thick-cut pork chops (High-protein serving)
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 25g Diced onions
  • 300g Butternut squash 'rice'
  • 200g Trimmed French beans
  • 30ml Red wine vinegar
  • 25g Pecans
  • 9g Lemon & herb spice blend (spices (including mustard), salt, granulated garlic, carrot, red bell pepper, sugar, sunflower oil, lemon oil)

Contains: Mustard, Sulphites, Tree Nuts

You will need:

Medium pan
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
32 g
Saturated Fat
6 g
Sodium
480 mg
Total Carbs
30 g
Sugars
13 g
Protein
44 g
Fibres
7 g
Preparation
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Toast the pecans
Heat a large dry pan on medium-high. Add the pecans and toast, 1 to 2 minutes, until the nuts are fragrant. Transfer the toasted nuts to a cutting board. Once cool enough to handle, roughly chop.
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Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Cook the ‘rice’
While the pork cooks, in a medium pan, heat a drizzle of oil on medium. Add the garlic and butternut squash ‘rice’; season with S&P. Cook, stirring frequently, 6 to 8 minutes, until softened.
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Cook the beans
In the reserved pan of fond, heat a drizzle of oil on medium. Add the onions and cook, stirring frequently, 30 seconds to 1 minute, until beginning to soften. Add the French beans, ½ the vinegar and 1 tbsp of water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until the water has evaporated; season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until thoroughly combined.
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Make the gremolata
While the beans cook, in a bowl, finely chop the parsley leaves and stems. In a bowl, combine the pecans, parsley, remaining vinegar and a generous drizzle of olive oil; season with S&P to taste.
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Finish & serve
Divide the butternut squash ‘rice’ between your plates. Top with the French beans and pork chops. Spoon the gremolata over the pork chops. Bon appétit!

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