Meal Kit
Bone-In Pork Chop with Hazelnut Gremolata
with roasted asparagus, yellow squash, and lemon-caper aioli
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Hazelnuts), Eggs, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Gremolata is fun to say and even more fun to eat. This combination of fresh parsley, lemon zest, and garlic is a classic accompaniment to Italian comfort dishes. We get a little nutty and add hazelnuts to this version. The light and fresh punch of the gremolata makes this a perfect warm-weather pork chop.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 1 Yellow Squash
- 8 oz. Asparagus
- 1 Lemon
- 4 oz. Grape Tomatoes
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1½ oz. Mayonnaise
- 6 Parsley Sprigs
- ½ oz. Capers
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½ oz. Hazelnuts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oqlyMkOk
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Calories540
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Carbohydrates15g
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Net Carbs10g
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Fat30g
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Protein55g
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Sodium460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Zest lemon, halve, and juice. Stem and mince parsley. Drain capers. Trim woody ends off asparagus. Trim yellow squash and slice into 1/2" rounds. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.
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2 Roast the Vegetables
Place yellow squash and tomatoes together on one half of baking sheet. Add asparagus to second half. Drizzle vegetables with 1 tsp. olive oil and season with 1/2 tsp. salt and pepper. Toss to coat evenly and spread into a single layer. Roast 12-14 minutes, or until vegetables are lightly browned and tender.
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3 Make the Gremolata
Using the back of a heavy pan, coarsely crush hazelnuts. Stir parsley, half the lemon zest, and hazelnuts together in a small bowl. Set aside.
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4 Cook the Pork Chops
Place a large oven-safe pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Sear pork chop on one side 3-4 minutes, or until golden brown. Flip chops and place pan in oven. Roast 8-10 minutes, or until pork reaches a minimum internal temperature of 145 degrees. Remove from oven and immediately top with gremolata.
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5 Make the Lemon-Caper Aioli
While pork and vegetables cook, combine mayonnaise, capers, remaining lemon zest, 1 Tbsp. lemon juice, and a small pinch of salt and pepper in a small bowl.
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6 Plate the Dish
Divide yellow squash, tomatoes, and asparagus between two plates. Place pork chop up against vegetables and serve with lemon-caper aioli.
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