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Za’atar Pork Chops over Minty Labneh

with Roasted Beets & Brussels Sprouts

Cooking time

25 minutes




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
Salt & pepper
Parchment paper
Total Fat
19 g
Saturated Fat
6 g
550 mg
Total Carbs
39 g
23 g
50 g
10 g
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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.
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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.
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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.
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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.
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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.