Get $120 OFF : $40 off each of your first 3 baskets! New clients only. Redeem offer
Low carb, ready in 15 min!
Ready in 25 minutes

Seared Pork Chops with Crunchy Almond Gremolata

over Roasted Vegetables

Cooking time

25 minutes

Servings

2/4

Calories

910 /serving

Along with the pleasure of thick-cut boneless pork chops, this hefty feast doles out a good dose of vegetables, complete with warming spices that convey a sense of instant comfort. Roasted to tender, carrots and squash cubes act as a base for the juicy slices of meat. The surprise is a blast of tastiness to spoon over top: enjoy a fun take on gremolata for its parsley herbaceousness, nutty crackle and sherry-vinegar zing.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 200g Diced butternut squash
  • 200g Carrots
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 15ml Sherry vinegar
  • 25g Almonds
  • 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Sulphites, Almonds

You will need:

Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
70 g
Saturated Fat
11 g
Sodium
1860 mg
Total Carb
30 g
Sugars
13 g
Protein
44 g
Fibre
6 g
Preparation
a picture
Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise. On a lined sheet pan, toss the carrots and squash with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 20 to 22 min., until browned and tender.
a picture
Toast the almonds
Meanwhile, heat a medium, dry pan on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until fragrant. Transfer to a cutting board. Once cool enough, roughly chop. Reserve the pan.
a picture
Cook the pork
​​In the same pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until nicely browned and cooked through.
a picture
Make the gremolata
Meanwhile, roughly chop the parsley leaves and stems. In a small bowl, combine the almonds, parsley, vinegar, garlic, 4 tbsp olive oil (double for 4 portions) and S&P.
a picture
Plate your dish
Divide the vegetables between your plates. Top with the pork (slice beforehand if desired) and a spoonful of the gremolata. Serve any remaining gremolata on the side. Bon appétit!

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