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Dukkah-Crusted Pork Chops

Dukkah-Crusted Pork Chops

with Mashed Potatoes and Lemony Greens

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Dukkah, pronounced DOO-kah, is an Egyptian spice blend with almonds, sesame seeds, coriander, and cumin. It can be served as a dip with bread and olive oil or sprinkled on everything from roasted vegetables to fish. In this recipe, our chefs combined the spice with herbs and lemon zest for an irresistibly nutty crust on pork chops.

Tags:Gluten-free
Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

¼ ounce

Parsley

¼ ounce

Mint

1 unit

Lemon

12 ounce

Yukon Gold Potatoes

12 ounce

Boneless Pork Chops

3 tablespoon

Dukkah

(ContainsTree Nuts)

4 tablespoon

Sour Cream

(ContainsMilk)

2 ounce

Arugula

Not included in your delivery

½ tablespoon

Butter

(ContainsMilk)

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2485.2960000000003 kJ
Calories594 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate37 g
Sugar5 g
Dietary Fiber8 g
Protein45 g
Cholesterol134 mg
Sodium156 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Zester
Small Bowl
Baking Sheet
Fork
Potato Masher
Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat the oven to 400 degrees. Mince or grate the garlic. Zest and halve the lemon. Pick the mint leaves from the stems. Finely chop both the mint and parsley. Cut the potatoes into 1-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover them. Bring to a boil and cook about 15 minutes, until fork-tender. Drain and return to the same pot.

2

In a small bowl, combine the mint, parsley, garlic, lemon zest, dukkah, and 1 Tablespoon oil. Season with salt and pepper.

3

Season the pork chops on all sides with salt and pepper. Place on a lightly oiled baking sheet, and top with an even layer of the dukkah rub. Place in the oven for 12-15 minutes, until the pork is cooked through.

4

Mash the drained potatoes with a fork or potato masher until smooth. Incorporate 3 Tablespoons sour cream, 1/2 Tablespoon butter, a drizzle of oil, and a large pinch of salt and pepper. Cover to keep warm.

5

Toss the salad: Toss the arugula in a medium bowl with a drizzle of oil, a squeeze of lemon, and a pinch of salt and pepper.

6

Plate: Serve the dukkah-crusted pork chops on a bed of mashed potatoes alongside the lemony greens. Enjoy!