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Pork Chops with Brussels Sprouts, Blueberry & Parmesan Salad.

  • 2 (6 oz) pkgs
  • 1 ½ lb
    brussels sprouts
  • 1
  • 1 oz
    Parmesan cheese
  • 4
    pork chops, bone-in
  • 2
    black pepper
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    1 ½ lb brussels sprouts
    2 (6 oz) pkg blueberries
    1 lemon
  • 2
    Remove the outer layer of leaves from the Brussels sprouts, then trim off and discard the stem ends; halve the sprouts lengthwise, then thinly slice each half crosswise. Transfer to a large salad bowl.
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    4 pork chops, bone-in
    1 tsp salt
    ½ tsp black pepper
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 6
    Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
  • 7
    Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds.
    2 shallots
  • 8
    Once the pork chops have been transferred, add the shallot to the skillet; cook, stirring frequently, until softened, 1 to 2 minutes.
  • 9
    Add the Brussels sprouts to the skillet and season with salt and pepper; cook, stirring frequently, until bright green and just tender, 2 to 3 minutes. Once done, return back to the salad bowl.
    ½ tsp salt
    ¼ tsp black pepper
  • 10
    Shave or coarsely grate about ½ cup of Parmesan. Transfer to a small bowl.
    1 oz Parmesan cheese
  • 11
    Add the blueberries to the salad bowl.
  • 12
    Juice the lemon and add to the salad bowl; toss to combine.
  • 13
    To serve, divide the pork chops and salad between plates; top the salad with the Parmesan. Enjoy!