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Ready in 30 minutes

Spice-Rubbed Pork Chops

over Warm Sweet Potato, Kale & Feta Salad

Cooking time

30 minutes




700 /serving

They’re the tip tops, these pork chops. You’ll give them a delicious dosing of our Lively Garlic & Oregano spices before they sear on the stovetop, and then cut them into juicy slices for serving. Frame the meat with a salad spectaculaire, incorporating warm and cool elements. Fling in chopped kale and radishes, along with roasted chunks of sweet potatoes and feta, bound together with a sweet cider vinaigrette and toasted sunflower seeds.

We will send you:

  • 600g Pork chops
  • 900g Sweet potatoes
  • 120g Radishes
  • 1 Bunch of kale
  • 75ml Sweet Cider vinaigrette
  • 25g Sunflower seeds
  • 90g Feta
  • 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
8 g
1360 mg
Total Carb
63 g
16 g
48 g
11 g
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Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender. Set aside to cool slightly.
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Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. Halve the radishes; thinly slice crosswise into half-moons.
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Toast the sunflower seeds
In a large pan, heat a drizzle of oil on medium-high. Toast the sunflower seeds, stirring frequently, 2 to 3 min., until golden brown; season with ¼ of the remaining spices and S&P. Transfer to a small bowl. Reserve the pan.
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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, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board. Let rest for 5 min. before thinly slicing against the grain.
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Make the salad & serve
In a large bowl, combine the kale, radishes, cheese, ½ the vinaigrette, a drizzle of olive oil and S&P. Add the sweet potatoes; toss well. Divide the salad between your plates. Top with the pork and sunflower seeds. Drizzle with the remaining vinaigrette. Bon appétit!

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