Blue Apron: Dukkah-Spiced Pork Chops

Cooking 2 Minutes

 

Links

 

Total time

  • 30-40 minutes

 

Ingredients (in order of use)

  • 2 Boneless, Center-Cut Pork Chops
  • 1 head Cauliflower
  • 4 oz Grape/Cherry Tomatoes
  • 1/2 cup Plain Nonfat Greek Yogurt
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1 clove Garlic
  • 3 oz Radishes
  • 1 Lemon
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Dukkah Seasoning (Za’atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin, Black Sesame Seeds)
  • Olive Oil

 

Materials

  • Sheet Pan
  • Small Bowl
  • Large Bowl
  • Zester/Box Grater
  • Medium Pan

 

Directions

1. Prep

Ingredients required: Pork, Cauliflower, Radishes, Tomatoes, Lemon, Garlic, Peppers, Yogurt

  • Preheat: Place an oven rack in the center of the oven and preheat to 450F (232C)
  • All produce (cauliflower, radishes, tomatoes): Wash and dry
  • Pork: Pat dry and season with salt, pepper, and Dukkah seasoning; Set aside
  • Cauliflower: Cut out the core of the cauliflower and cut into small florets
  • Tomatoes and Radishes:
    • Radishes: Quarter lengthwise; Place in a large bowl
    • Tomatoes: Halve the tomatoes; Place in the bowl with the radishes
    • Drizzle with 1/2 teaspoon of olive oil
    • Stir to coat; Set aside for [Step 3]
  • Lemon: Quarter and deseed the lemon; Set aside
  • Garlic: Using a zester or box grater, grate into a paste; Set aside
  • Peppers: Roughly chop; Set aside

 

2. Cook the Cauliflower (3 min prep, 15 min cook)

Ingredients required: Cauliflower, Olive Oil

  • While the oven is heating
    • Place the cauliflower in a bowl and drizzle with 1 teaspoon of olive oil
    • Season the cauliflower with salt and pepper
    • Toss to coat
    • Place in an even layer on one half of a sheet pan (lined with foil, if you prefer)
  • When the oven is at 450, roast the cauliflower for 15 minutes
  • Remove when done and leave the oven on at 450F (232C)

 

3. Roast the Vegetables (1 min prep, 10-12 min cook)

Ingredients required: Radishes, Tomatoes, Olive Oil

  • Once the cauliflower is done, add the cauliflower and tomato mix to the other half of the sheet pan in an even layer
  • Roast for 10-12 minutes or until browned and tender
  • Remove and keep warm for [Step 6]

 

4. Cook the Pork (2 min pre, 8-12 min cook)

Ingredients required: Seasoned Pork

  • In a medium pan, heat 2 teaspoons of olive oil on medium-high
  • Once hot, cook the pork 4-6 minutes per side
  • Transfer to a cutting board and cut as desired

 

5. Make the Side Dressings (5 minute prep/mix)

Ingredients required: Lemon, Garlic, Peppers, Pepper Flakes, Yogurt

  • For the lemon dressing:
    • In a large bowl, combine the juice of 2 lemon wedges, as much garlic paste as desired, and as much of the red pepper flakes as desired
    • Stir and set aside
  • For the pepper yogurt:
    • In a small bowl, combine the yogurt, chopped peppers, and the juice of the remaining two lemon wedges
    • Season with salt and pepper as desired
    • Stir and set aside

 

6. Finish the Vegetables and Serve! (3-5 min prep/mix)

Ingredients required: Vegetable Mix, Lemon Dressing

  • While the pork rests, mix the roasted vegetables in with the lemon dressing and stir thoroughly
  • Slice the roasted pork crosswise
  • Divide the pepper yogurt between two dishes, spread into an even layer
  • Next, top with the sliced roasted pork on one side and the finished vegetables on the other

 

Post-Meal Assessment

This was a GREAT meal!  The flavors were WELL balanced between the seasoned pork, veggies, and the spread.  Would highly recommend trying it out 🙂

Published

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