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

Dukkah-Spiced Pork Chops

with Roasted Cauliflower, Radishes, & Tomatoes

35 MIN
8 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 Plans
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Dukkah-Spiced Pork Chops with Roasted Cauliflower, Radishes, & Tomatoes
Title
time-saving
tips & techniques
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

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! 

Browse Steps
1 of 5