Pork Chops & Freekeh Salad with Brussels Sprouts & Clementine Chutney

Pork Chops & Freekeh Salad

with Brussels Sprouts & Clementine Chutney

50 MIN
2 Servings
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From the Test Kitchen

One of our favorite things about winter cooking is its use of bright, sweet citrus in savory applications. Here, we’re sautéing clementine with vinegar, ginger and a bit of sugar to create a flavorful chutney for our juicy pork chops. Then, we’re stirring roasted Brussels sprouts into our hearty freekeh salad to accent the grain’s nutty notes and add another delicious seasonal touch.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the freekeh:
1 Cook the freekeh:
Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel and mince the ginger. Peel the clementine; separate into segments. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with ¾ of the vinegar.

Roast the Brussels sprouts:
3 Roast the Brussels sprouts:

While the freekeh continues to cook, place the Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the chutney:
4 Make the chutney:

While the Brussels sprouts roast, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the clementine, sugar, remaining vinegar and ½ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally and smashing the clementine with the back of a spoon, 7 to 9 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Cook the pork chops:
5 Cook the pork chops:

While the Brussels sprouts continue to roast, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside to rest for at least 5 minutes.

Finish the freekeh & plate your dish:
6 Finish the freekeh & plate your dish:

While the pork chops rest, add the shallot-vinegar mixture and roasted Brussels sprouts to the pot of cooked freekeh; drizzle with olive oil . Stir to combine; season with salt and pepper to taste. Divide the finished freekeh and rested pork chops between 2 dishes. Top the pork chops with the chutney. Enjoy!

Tips from Home Chefs

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel and mince the ginger. Peel the clementine; separate into segments. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with ¾ of the vinegar.

Prepare the ingredients:
Roast the Brussels sprouts:
3 Roast the Brussels sprouts:

While the freekeh continues to cook, place the Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Make the chutney:

While the Brussels sprouts roast, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the clementine, sugar, remaining vinegar and ½ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally and smashing the clementine with the back of a spoon, 7 to 9 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Make the chutney:
Cook the pork chops:
5 Cook the pork chops:

While the Brussels sprouts continue to roast, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside to rest for at least 5 minutes.

6 Finish the freekeh & plate your dish:

While the pork chops rest, add the shallot-vinegar mixture and roasted Brussels sprouts to the pot of cooked freekeh; drizzle with olive oil . Stir to combine; season with salt and pepper to taste. Divide the finished freekeh and rested pork chops between 2 dishes. Top the pork chops with the chutney. Enjoy!

Finish the freekeh & plate your dish:
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