Smoky Pork Cutlets & Crispy Chickpeas with Caramelized Fennel & Onion

Smoky Pork Cutlets & Crispy Chickpeas

with Caramelized Fennel & Onion

Group Created with Sketch. 45 min
WW™ Approved Carb Conscious Plant-Forward 500 Calories Or Less i
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Recipe only available for Friday delivery.
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.
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving

Our blend of smoky spices (like paprika, ground mustard, and more) stars two ways in this wholesome dish: half is sprinkled onto hearty chickpeas before they crisp in the oven, while the other half is used to coat our savory, seared pork cutlets.
17 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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fresh
ingredients
Smoky Pork Cutlets & Crispy Chickpeas with Caramelized Fennel & Onion
Title
  • 2 Pork Cutlets
  • 1 15.5 -Ounce Can Chickpeas
  • 1 bunch Kale
  • 1 Fennel Bulb
  • 1 Yellow Onion
  • 1 Navel Orange
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients & marinate the kale:
1 Prepare the ingredients & marinate the kale:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl. Add the vinegar and 2 teaspoons of olive oil; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Drain and rinse the chickpeas. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Halve, peel, and thinly slice the onion. Halve the orange crosswise; squeeze the juice into a bowl.

Dry the chickpeas:
2 Dry the chickpeas:

Meanwhile, line a sheet pan with a layer of paper towels. Spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven.

Season & roast the chickpeas:
3 Season & roast the chickpeas:

To the pan of dried chickpeas, add half the spice blend and a drizzle of olive oil; season with salt and pepper. Carefully stir to coat. Arrange in an even layer. Roast, stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven. 

Cook the pork:
4 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 2 to 3 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; cover with foil keep warm. 

* An instant-read thermometer should register 145°F.

Caramelize the fennel & onion:
5 Caramelize the fennel & onion:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced fennel and sliced onion; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until browned and softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the orange juice (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid has cooked off. Transfer to the bowl of marinated kale; stir to combine. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

Slice the cooked pork crosswise. Serve the finished vegetables topped with the roasted chickpeas and sliced pork. Garnish with the fromage blanc. Enjoy! 

Tips from Home Chefs

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Prepare the ingredients & marinate the kale:
1 Prepare the ingredients & marinate the kale:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl. Add the vinegar and 2 teaspoons of olive oil; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Drain and rinse the chickpeas. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Halve, peel, and thinly slice the onion. Halve the orange crosswise; squeeze the juice into a bowl.

2 Dry the chickpeas:

Meanwhile, line a sheet pan with a layer of paper towels. Spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven.

Dry the chickpeas:
Season & roast the chickpeas:
3 Season & roast the chickpeas:

To the pan of dried chickpeas, add half the spice blend and a drizzle of olive oil; season with salt and pepper. Carefully stir to coat. Arrange in an even layer. Roast, stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven. 

4 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 2 to 3 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; cover with foil keep warm. 

* An instant-read thermometer should register 145°F.

Cook the pork:
Caramelize the fennel & onion:
5 Caramelize the fennel & onion:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced fennel and sliced onion; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until browned and softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the orange juice (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid has cooked off. Transfer to the bowl of marinated kale; stir to combine. Taste, then season with salt and pepper if desired.

6 Slice the pork & serve your dish:

Slice the cooked pork crosswise. Serve the finished vegetables topped with the roasted chickpeas and sliced pork. Garnish with the fromage blanc. Enjoy! 

Slice the pork & serve your dish: