Blackened Pork Chops & Spicy Orange Salsa

with Cauliflower & Kale Salad

35 MIN

7 SmartPoints®

2 Servings

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From the Test Kitchen

A hearty bed of kale—marinated with a touch of vinegar, then tossed with roasted cauliflower—makes for a refreshing accompaniment to pork chops coated with a vibrant blend of paprika, ground mustard, thyme, and more. It all gets a bright lift from our unique salsa, which highlights sweet, juicy orange and spicy pickled jalapeño.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

450 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
1 Navel Orange
1 head Cauliflower Or Green Romanesco Cauliflower
1 Shallot
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Rice Vinegar
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
1 bunch Kale

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the cauliflower or romanesco:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower or romanesco; cut into small florets. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients & make the salsa:

While the cauliflower or romanesco roasts, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel and medium dice the orange. Peel and finely chop the shallot. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced orange, half the chopped shallot, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper.

3 Marinate the kale:

While the cauliflower or romanesco continues to roast, in a large bowl, combine the sliced kale, vinegar, and remaining chopped shallot. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Cook the pork:

While the kale marinates, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.

5 Make the salad & serve your dish:

While the pork rests, add the roasted cauliflower or romanesco to the bowl of marinated kale; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork over the salad. Top the pork with the salsa (including any liquid). Enjoy!