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Spiced Pork Chops with Lacinato Kale

Apple & Cheddar Salad with Roasted Potatoes

Cooking time

25 minutes

Servings

2/4

Calories

930 /serving

Lacinato kale, or dinosaur kale, was aptly named because of its dark green colour and dimply texture that make it look nearly reptilian. Taste-wise, though, it couldn’t be more mellow! This mild tasting and sturdy green can hold its own in everything from salad to stew. For this dish you’ll massage the kale with oil to get it nice and tender before tossing in juicy apples, toasted sunflower seeds and white cheddar cheese in a honey-Dijon vinaigrette. This salad’s a real stunner—and did we mention you’ll be serving it with oven-roasted potatoes and pan-seared pork chops?

We will send you:

  • 300g Pork chops
  • 450g Baby potatoes
  • 1 Apple
  • 1 Bunch of lacinato kale
  • 45ml Sweet, Savoury Honey-Dijon vinaigrette
  • 25g Sunflower seeds
  • 30g Grated aged cheddar
  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

You will need:

Medium pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
46 g
Saturated Fat
10 g
Sodium
1710 mg
Total Carbs
81 g
Sugars
24 g
Protein
55 g
Fibres
14 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Toast the sunflower seeds
While the potatoes roast, in a medium pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 minutes, or until golden brown. Transfer to a bowl and immediately season with S&P. Wipe out and 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 chops dry with paper towel; season with 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. Transfer to a plate and set aside in a warm spot.
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Mise en place
While the pork cooks, remove the lacinato kale leaves from the stems; cut the leaves into 1-inch pieces, discarding the stems. Core and cut the apple into bite-size pieces.
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Make the lacinato kale salad
In a large bowl, combine the lacinato kale and a drizzle of oil; season with S&P to taste. Using your hands, massage the kale, 1 to 2 minutes, until softened. Add the apples, toasted sunflower seeds and vinaigrette. Toss well and top with the cheddar.
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Plate your dish
Divide the roasted potatoes, finished pork and lacinato kale salad between your plates. Bon appétit!

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