Herbed Pork Chops with Walnut Gremolata
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Herbed Pork Chops with Walnut Gremolata

Herbed Pork Chops with Walnut Gremolata

over Stewed White Beans

Looking for a grain-free dinner that seriously satisfies? We’ve got your recipe right here! Prepare your palate for a perfectly seared Italian-seasoned boneless pork chop nestled on a bed of creamy scallion-studded cannellini beans simmered in chicken stock. On top is a tangy, crunchy walnut gremolata that perfectly complements the earthy richness of this satisfying 30-minute meal.

Carb Smart
Protein Smart
Easy Prep
Tree Nuts

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

Total Time30 minutes
Prep Time5 minutes


serving amount

2 unit


½ ounce


(Contains Tree Nuts)

1 unit


1 unit

Cannellini Beans

1 unit

Chicken Stock Concentrate

2 tablespoon

Crème Fraîche

(Contains Milk)

10 ounce

Pork Chops

1 tablespoon

Italian Seasoning

1 unit

Red Pepper Jam

Not included in your delivery



2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories690 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate49 g
Sugar15 g
Dietary Fiber11 g
Protein39 g
Cholesterol120 mg
Sodium1250 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.


Small Bowl
Small pot
Paper Towel
Large Pan
Aluminum Foil



• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Roughly chop walnuts. Zest and quarter lemon. Drain and rinse beans.

Make Gremolata

• In a small bowl, combine scallion greens, walnuts, 2 tsp olive oil (4 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), a pinch of lemon zest, a pinch of salt, and pepper.

Mash Beans

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and tender, 30-60 seconds. • Stir in beans, stock concentrate, ¼ cup water (½ cup for 4 servings), a pinch of salt, and pepper. Bring to a boil, then reduce to a low simmer. Cook, mashing about half the beans with the back of a wooden spoon, until beans are creamy and thickened, 3-5 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired. Keep covered until ready to serve.

Cook Pork

• While beans cook, pat pork* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Let pan cool for 1 minute, then wipe out pan.

Make Pan Sauce

• Heat same pan over medium heat. Add jam, ¼ cup water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4); cook, whisking, until butter has melted and sauce has thickened, 1-2 minutes. Remove from heat.

Finish & Serve

• Slice pork crosswise. • Divide beans between shallow bowls and top with sliced pork. Spoon pan sauce over pork and top with gremolata. Serve with any remaining lemon wedges on the side.

Pork is fully cooked when internal temperature reaches 145°.