Dukkah-Spiced Pork Chops with Roasted Cauliflower, Radishes, & Tomatoes

Dukkah-Spiced Pork Chops

with Roasted Cauliflower, Radishes, & Tomatoes

35 MIN
2 Servings
8 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

In this recipe, we’re bringing together seared pork chops (coated with an Egyptian-style blend of herbs and spices) and a trio of roasted vegetables with a cooling layer of creamy yogurt mixed with sweet peppers. To give the vegetables more vibrant flavor, we’re tossing them in a bright lemon dressing flecked with crushed red pepper.

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Dukkah-Spiced Pork Chops with Roasted Cauliflower, Radishes, & Tomatoes
Title
time-saving
tips & techniques
Greek Yogurt
Cauliflower
How To: Quarter and Deseed a Lemon
Cherry Tomatoes
Radish
How To: Peel Garlic
Lemon
Garlic
Red Pepper Flakes
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & start the cauliflower:
1 Prepare & start the cauliflower:

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; 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 on one side. Roast 15 minutes. Leaving the oven on, remove from the oven.

Roast the vegetables:
2 Roast the vegetables:

While the cauliflower roasts, quarter the radishes lengthwise. Place in a large bowl; add the tomatoes. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted cauliflower. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pork:
3 Cook the pork:

While the vegetables roast, pat the pork dry with paper towels; season on both sides with salt, pepper, and the dukkah. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.

Make the lemon dressing & pepper yogurt:
4 Make the lemon dressing & pepper yogurt:

While the pork cooks, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the peppers. In the reserved bowl, combine the juice of 2 lemon wedges, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the yogurt, chopped peppers, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

While the pork rests, add the roasted vegetables to the bowl of lemon dressing. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Divide the pepper yogurt between 2 dishes; spread into an even layer. Top with the sliced pork and finished vegetables. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Dukkah-Spiced Pork Chops

Prepare & start the cauliflower:
1 Prepare & start the cauliflower:

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; 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 on one side. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Roast the vegetables:

While the cauliflower roasts, quarter the radishes lengthwise. Place in a large bowl; add the tomatoes. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted cauliflower. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook the pork:
3 Cook the pork:

While the vegetables roast, pat the pork dry with paper towels; season on both sides with salt, pepper, and the dukkah. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.

4 Make the lemon dressing & pepper yogurt:

While the pork cooks, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the peppers. In the reserved bowl, combine the juice of 2 lemon wedges, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the yogurt, chopped peppers, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

Make the lemon dressing & pepper yogurt:
Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

While the pork rests, add the roasted vegetables to the bowl of lemon dressing. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Divide the pepper yogurt between 2 dishes; spread into an even layer. Top with the sliced pork and finished vegetables. Enjoy!