Tuscan-Spiced Pork Chops

with Lentils, Fennel & Marinated Tomatoes

45 MIN

10 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

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

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.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

To pair with spiced pork chops, we’re tossing fragrant sautéed fennel and juicy marinated tomatoes with black beluga lentils, known as the “caviar” of the legume world for their rich flavor, deep color, and ability to hold their shape during cooking. For a bright, tangy finish, we’re topping the hearty dish with a duo of briny Castelvetrano olives and sweet roasted peppers.

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

See Plans

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Black Beluga Lentils
4 oz Grape Tomatoes
1 Fennel Bulb
1 bunch Parsley
2 Tbsps Balsamic Vinegar
1 Shallot
1 oz Castelvetrano Olives
1 oz Sliced Roasted Red Peppers
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the lentils:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water; return to the pot.

2 Prepare the ingredients & make the olive topping:

While the lentils cook, wash and dry the fresh produce. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Roughly chop the parsley leaves and stems. Halve the tomatoes. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Roughly chop the peppers. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Combine in a bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Stir to coat.

3 Cook the fennel:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced fennel; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

4 Marinate the tomatoes:

While the fennel cooks, in a large bowl, combine the halved tomatoes, chopped shallot, vinegar, 1/2 teaspoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

5 Cook the pork:

Pat the pork dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend (you will have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. 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.

6 Finish the lentils & serve your dish:

While the pork rests, to the pot of cooked lentils, add the cooked fennel, marinated tomatoes (including any liquid), and half the chopped parsley; season with salt and pepper. Stir to combine. Slice the rested pork crosswise. Serve the finished lentils topped with the sliced pork and olive topping. Garnish with the remaining chopped parsley. Enjoy!