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Clean15
One pot
Gluten Free

Lemon-Herbed Pork Chops with Apple & Celery Root Salad

Toasted Almond Sprinkle

Cooking time

15 minutes

Servings

2/4

Calories

560 /serving

A satisfying and healthy dinner that can be on the table in 15 minutes? Sign us up. Apples have long been a favourite pairing for pork chops, and with good reason—the sweet, tangy apple salad here brings out the juicy smokiness of the grilled meat, further accentuated by earthy celery root and smoky toasted almonds. Turn it up a notch with a sprinkle of Parm, kick back and enjoy!

We will send you:

  • 340g Thick-cut pork chops (High-protein serving)
  • 90g Baby lettuce
  • 1 Apple
  • 115g Julienned celery root
  • 30ml Lemon-garlic dressing
  • 25g Sliced almonds
  • 25g Shaved Parmesan
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

  • Contains: Milk, Mustard, Tree Nuts

    You will need:

    Medium pan
    Olive oil
    Oil
    Salt & pepper
    Total Fat
    31 g
    Saturated Fat
    8 g
    Sodium
    810 mg
    Total Carbs
    25 g
    Sugars
    11 g
    Protein
    47 g
    Fibres
    6 g
    Preparation
    a picture
    Toast the almonds
    Heat a medium dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl and drizzle with olive oil; season with a pinch of the spice blend and S&P to taste. Wipe out the pan.
    a picture
    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 remaining 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.
    a picture
    Make the salad
    While the pork cooks, core and thinly slice the apple. In a large bowl, combine the lettuce, celery root, apples and as much of the dressing as you’d like. Toss to combine thoroughly; season with the remaining spice blend and S&P to taste.
    a picture
    Plate your dish
    Divide the finished pork and salad between your plates. Top the salad with the toasted almonds and cheese. Bon appétit!

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