Za’atar Pork Chops over Minty Labneh
with Roasted Beets & Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
This elegant dish combines simple winter-friendly ingredients to create a rich, deep tapestry of colour and flavour. Beet wedges and Brussels sprouts are oven-roasted in a tangy Middle Eastern-inspired za’atar spice mix until browned and crispy on the outside. Thick-cut pork chops take on the medley of savoury herbs, sumac and sesame in the za’atar when pan-seared. You’ll lay the sliced pork and gorgeous veg over a cool bed of fresh mint-spiked labneh for a quick-but-classy plateful.
We will send you:
- 340g Thick-cut pork chops (high-protein serving)
- 1 Bunch of mint
- 225g Brussels sprouts
- 500g Pre-cooked beets
- 75ml Labneh
- 7g Za’atar (cinnamon, coriander, cumin, fennel, oregano, sea salt, sesame seeds, star anise, sumac, thyme)
Contains: Milk, Sesame
You will need:
Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
19 g
Saturated Fat
6 g
Sodium
550 mg
Total Carbs
39 g
Sugars
23 g
Protein
50 g
Fibres
10 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Quarter the beets. On a lined sheet pan, toss the beets with a drizzle of oil; season with ⅓ of the za’atar and S&P. Arrange the beets in a single, even layer and roast in the oven, 8 to 10 minutes, until partially roasted.
Cook the pork chops
While the vegetables roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining za’atar and S&P. Add the pork chops* to the pan and cook, partially covered, 4 to 6 minutes per side, or until nicely browned and cooked through.
Finish the vegetables
Halve the Brussels sprouts (or quarter if large). In a medium bowl, toss the Brussels sprouts with a drizzle of oil; season with the remaining za’atar and S&P. When the beets are partially roasted, remove the sheet pan from the oven and add the Brussels sprouts. Arrange the vegetables in a single, even layer and return to the oven to roast, stirring halfway through, 10 to 12 minutes, until golden brown and tender.
Make the minty labneh
While the vegetables continue to roast, pick the mint leaves off the stems, discarding the stems; roughly chop the leaves. In a small bowl, combine the labneh and up to ½ the mint (to taste) with a drizzle of olive oil; season with S&P to taste. Stir well.
Plate your dish
Divide the minty labneh between your plates and spread out in a circular motion. Top with the pork chops (slice beforehand if desired) and roasted vegetables. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
