Carb Smart Pork and Kale Salad
with Brussels Sprouts and Mustard Vinaigrette
Roasted Brussels and kale combine for one heck of a tasty salad! Beautiful pan-seared pork chops, pumpkin seeds and a simple mustard vinaigrette adorn this fall-inspired salad, good for any time of year!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
227 g
Brussels Sprouts
1 unit
Gala Apple
28 g
Pepitas
1 tbsp
Whole Grain Mustard
(Contains Mustard)
7 g
Thyme
56 g
Red Onion
6 g
Garlic
113 g
Baby Kale
1 unit
Lemon
1 tsp
Garlic Salt
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
2.75 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce.
Strip 1 tbsp thyme leaves off stems (dbl for 4 ppl). Quarter Brussels sprouts. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Zest, then juice lemon. Pat pork dry with paper towels. Season all over with thyme, garlic salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to a baking sheet. Roast, in the middle of the oven, until cooked through, 10-12 min.**
While the pork roasts, heat the same pan over medium. When hot, add 1 tbsp butter, 1 tsp oil (dbl both for 4 ppl), then onions, garlic and Brussels sprouts. Cook, stirring often until Brussels sprouts are tender-crisp, 8-10 min. Season with salt and pepper
Whisk together mustard, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1/4 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper. Add kale to the dressing and toss with tongs to coat. Set aside.
Core, then cut apple into 1/4-inch pieces. Add apple and Brussels sprouts mixture to the bowl with kale. Toss to coat.
Slice pork. Divide salad between plates. Top with pork, then sprinkle with pepitas.
