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20 minutes
One pot

Parmesan-Crusted Pork Chops

with Artichoke & Roasted Pepper Salad

Cooking time

15 minutes




560 /serving

When this smart salad meets these meaty chops, it’s like they were destined for each other. Give your marinated artichokes a quick sear on the stovetop to get them nicely browned at the edges. They’ll add a wonderfully warm and acidic touch to a leafy mound of kale, lettuce and roasted pepper. The coating of Parmigiano Reggiano and Mediterranean-style spices on the pork is just the right rich and cheesy counterpoint to the tangy-sweet cider vinaigrette.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 1 Head of lettuce
  • 100g Chopped kale
  • 45ml Sweet Cider vinaigrette
  • 1 Roasted pepper
  • 170ml Marinated artichokes (jar)
  • 25g Parmigiano Reggiano (contains rennet)
  • 2.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Mustard

You will need:

Medium pan
Salt & pepper
Total Fat
33 g
Saturated Fat
7 g
880 mg
Total Carbs
20 g
7 g
46 g
6 g
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Cook the pork chops
In a medium pan, heat a drizzle of oil on medium. In a medium bowl, add the Parmigiano Reggiano, all but a pinch of the spice blend and S&P; toss to combine. Pat the pork chops dry with paper towel and coat with the cheese mixture. Add the coated pork chops* to the pan and cook, 5 to 7 minutes per side, until nicely browned and cooked through. Wipe out and reserve the pan.
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Mise en place
While the pork chops cook, roughly chop the lettuce, discarding the root end. Drain the artichokes. Thinly slice the roasted pepper.
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Start the salad
In a large bowl, add the kale and ⅓ of the vinaigrette. Massage the kale with your hands, 1 to 2 minutes, until slightly softened; season with S&P to taste.
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Sear the artichokes
In the reserved pan, heat a drizzle of oil on medium-high. Add the artichokes and season with the remaining spice blend and pepper. Sear, 2 to 3 minutes, flipping halfway through, until lightly browned.
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Finish the salad
While the artichokes sear, to the bowl of kale, add the lettuce, roasted pepper and remaining vinaigrette. Toss well.
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Plate your dish
Divide the pork chops and salad between your plates. Top the salad with the seared artichokes. Bon appétit!

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